Kamut Coconut Cookies
Makes 2 1/2–3 dozen cookies
It's easy to gauge how good cookies are when, after having a few, you know it would be in your best interest to put the rest of them in the freezer to minimize temptation. I developed these when trying out coconut palm sugar for the first time. This unrefined sugar is made from the sap collected from the cut flower buds of coconuts from the coconut palm tree that is then evaporated to reduce the high water content and crystalized. No doubt about it — it is as sweet as cane and beet sugar so easy does it! While I used Eden Food's Kamut Flakes in this recipe for variety, feel free to substitute an equal amount of oatmeal.
- 1/2 cup canola oil
- 1/2–3/4 cup coconut palm sugar
- 1 egg or (1½ teaspoon Ener-G Foods Egg Replacer mixed with 2 tablespoons warm water)
- 1 1/2 teaspoon vanilla
- 2 cups whole wheat pastry flour
- 3/4 teaspoon baking powder
- 1 cup Eden Foods Kamut Flakes or oatmeal
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
- 1/4 cup shredded unsweetened coconut
- 3/4 cup walnuts, chopped
- Water: about 1/4–1/3 cup enough to moisten for dough
Preheat the oven to 350 F.
Cream oil and sugar together and add egg (or Egg Replacer) 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. Let cool and enjoy!
