1/2 cup sucanut
1/4 cup agave nectar
1 cup coconut milk (I used the real milk from a can)
3/4 teaspoon salt
1 cup whole wheat flour
1 teaspoon aluminum free baking powder
1 1/2 cup quick oats
3/4 cup raisins
1/2 cup sliced almonds or chopped walnuts (optional)
1 cup diced fruit such as peaches, apples, pears, crushed pineapple, mangos, or persimmons
1. Combine succanat, agave nectar, and coconut milk in a mixing bowl, stirring until creamy Add flour, salt and baking powder and stir just until mixed. Add remaining ingredients, folding in the fresh fruit last.
2. Scoop onto a cookie sheet with a spoon or small ice-cream scoop. The mix should be soft, but firm enough to stay in small mounds, Flatten slightly with a fork or rubber spatula (dip in water to avoid sticking).
3. Bake for about 15 minutes at 350* F, or until lightly browned on top and bottom.
Makes about 24 cookies.
