Servings: 2 - 3 dozen cookies
Recipe courtesy of "New Good Food" by Margaret Wittenberg
1/2 cup canola oil
3/4 cup coconut palm sugar
1 1/2 teaspoon vanilla
2 cups whole grain KAMUT® Brand khorasan wheat flour
3/4 teaspoon baking powder
1 cup KAMUT® Brand khorasan wheat flakes (such as Eden Foods)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/4 cup shredded unsweetened coconut
3/4 cup walnuts, chopped
1/4 cup water, enough to moisten the dough
Preheat the oven to 350 F.
Cream oil and sugar together and add egg and vanilla.
Combine dry ingredients and then mix in oil and sugar mixture. Add in enough water to make a moist cookie dough consistency—about 1/4–1/3 cup.
Drop by spoonful onto oiled cookie sheet, flattening slightly.
Bake for 20–21 minutes.
Original post here.