Oatmeal Cherry Cookies


Yield: 
aprroximately 40 cookies

A yummie chewy treat that satisfies that cookie yearning without refined cane sugar, eggs and dairy products. Salute!

Ingredients: 
1 cup organic rolled oats (not instant)
1 cup organic whole wheat pastry flour (or spelt)
1 cup organic unbleached white flour (or spelt)
1 1/2 teaspoons aluminum free baking powder
1/4 teaspoon white sea salt
1/2 teaspoon organic ground corriander
6 oz toasted organic pecans chopped ( 1 1/4 cups)
6 oz dried organic sour cherries ( 1 1/4 cups) soaked in 1 cup organic unfiltered apple juice to rehydrate
1/2 cup organic brown rice syrup
1/2 cup organic maple syrup
2 teaspoons organic vanilla extract
1/4 cup organic safflower oil
1/4 cup organic extra virgin olive oil

Directions: 

In a large mixing bowl, combine the ingredients in the order presented, mixing thoroughly after the addition of each ingredient. Place in the refrigerator for at least 6-8 hours before baking, allowing the cookie dough to solidify (overnight gives wonderful results!). Before baking, preheat the oven to 350 degrees F. Place a large tablespoon full of cookie dough on a silicon or parchment paper lined baking sheet and continue adding spoonfuls until baking sheet is covered. Cookies spread slightly when baking, thus allow at least an inch between each cookie on the sheet. Place the baking sheet with cookies in the oven and bake for 25 minutes. Remove from the oven and place cookies on a mesh cookie rack to cool. Best served while warm for that "comfort food" feeling. Can be frozen and re-warmed for a tasty treat!

Variations: 
May substitute diced organic Turkish unsulphured apricots or other fruit for cherries to vary this cookie recipe. To decrease gluten, may substitute whole spelt and white spelt for whole wheat pastry flour and white flour respectively. This does not entirely eliminate gluten from the recipe, since spelt and rolled oats (except gluten free rolled oats) are not gluten free.