CRISPY COOKIE MIX
These recipes are from Lorna Sass’ “Short Cut Vegetarian” cookbook. This crispy cookie mix base can be stored in a Ziploc freezer bag for up to 4 months

Ingredients:

½ C. old-fashioned rolled oats
½ C. unblanched whole almonds
½ C. whole wheat pastry flour
¼ tsp. salt

1. In a food processor fitted with a metal blade, combine all ingredients and pulse until the oats and almonds are coarsely ground. Use this mix as a base to make cookies.

2. To make any of the three cookie recipes, whisk together the liquid ingredients in a glass measuring cup until thoroughly blended.

3. Pour Crispy Cookie Mix into a bowl and stir in any remaining dry ingredients.

4. Make a well in the center of the dry ingredients, add the liquid, and stir to combine but do not overmix.

5. Drop flattened tablespoonfuls on prepared cookie sheet and bake at 375 degrees for 13-15 minutes or until golden on bottom. Transfer to wire rack to cool. Enjoy!

ALMOND COOKIES

¼ C. canola oil
¼ C. pure maple syrup
1 ½ tsp. vanilla
¼ tsp. almond extract
1 batch Crispy Cookie Mix

OATMEAL CHIP COOKIES

¼ C. canola oil
¼ C. pure maple syrup
1 tsp. vanilla
1 batch Crispy Cookie Mix
½ C. chocolate chips (malt-sweetened are nice)

OATMEAL RAISIN SPICE COOKIES

¼ C. canola oil
¼ C. pure maple syrup
1 tsp. vanilla
1 batch Crispy Cookie Mix
1/3 C. raisins
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg