Keeping cookies in the cookie jar makes a happy family happier. I have found that keeping several kinds of cookies on hand in the freezer in Ziploc bags is a great idea—just the thing to take on trips and put in sack lunches.
¾ cup brown sugar
1 cup coconut milk
¾ teaspoon salt
1 cup whole wheat flour
2 teaspoons Ener-G Baking Soda* or 1 teaspoon regular baking powder
1½ cup quick oats
¾ cup raisins
½ cup sliced almonds or chopped walnuts (optional)
1 cup diced fruit such as peaches, apples, pears, crushed pineapple, mangos, or persimmons
1. Combine brown sugar 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 350ºF, or until lightly browned on top and bottom.
Makes about 24 cookies.
*If using Ener-G Baking Soda, be sure you have baking soda, not baking powder. (See p. 102—there is an important difference where cookies are concerned!)