Chewy Oatmeal Cookies

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.

Chocolate 'thin mint' cookies

These rival Girl Scout Thin Mint Cookies - but they are better for you!

Makes 75 cookies

5 Tb. Earth Balance

3/4 c. succanut

Cream together in a mixer.

1 Tb. flaxmeal

1 Tb. arrowroot

1/4 c. water

Combine and wisk, set aside.

1 c. whole wheat pastry flour

1/2 c. cocoa

3/4 tsp. peppermint extract

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. vanilla

Add remaining ingredients to creamed earth balance and mix until dough forms into a ball. Chill for 1 hour. Form into two disks and freeze 15 minutes.

Roll out 1 disk 1/8" thick. It should be paper thin! use a small cookie cutter or lid to cut into circles and bake 325 for 12 minutes. Roll out 2nd disk 1/8" thick and cut into circles.

Melt 1 bag dairy free chocolate chips and mix in

1 tsp. peppermint extract or 4 drops peppermint essential oil

Brush cookies with a good layer of chocolate and set on parchment paper lined cookie sheet. Chill until chocolate hardens.

CREDIT GOES TO: Tandi

Orange Oatmeal Cookies or Bars

1 1/4 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup applesauce
1/2 cup turbinado
1 cup succanut
2 egg replacer equivalent (I use Ener-G egg replacer)
1 tsp. real vanilla extract such as Mexican Vanilla
1 grated peel of 1 orange
3 cups quick or old fashioned oats
May also add raisins, chopped dates, or craisins for a yummy variation.

Preheat oven to 375* F.
Combine all ingredients. Drop by rounded tablespoons onto ungreased baking sheets. May need to smash down a little.
Bake 7-8 minutes, or until done.

These can also be made into cookie bars by spreading dough onto jelly-roll pan. Bake until light brown or done.