Sunflower Jewel Cookies

 
1/2 cup maple syrup
1/2 cup tahini
1 1/2 cups rolled oats
1/3 cup raw sunflower seeds
1/3 cup dried cranberries or raisins
safflower oil
 

In a medium bowl, place the maple syrup and tahini, and stir until creamy. Add the remaining ingredients and stir well to combine. Using a little safflower oil, lightly oil (or spray with a light mist of oil) two non-stick cookie sheets. Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Using the back of a spoon, slightly flatten each cookie. Bake at 350 degrees for 15-18 minutes or until lightly browned. Allow the cookies to cool for 5 minutes on the cookie sheets before transferring to a rack to cool. When completely cool, transfer to an airtight container for storage.

Yield: 2 dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett