True Grain Cookie–Barley And Rye

(Egg Free)
  • 1 Cup Solid Coconut Oil Or Lard OR 7/8 Cup Oil Of Any Variety
  • 1 Total Cup Sugar (Use Non-Corn Fructose Or Can Sugar. This Is Sweet. You Can Cut The Sugar
  • Down Too)
  • 3 Batches Egg Replacer
  • ¾ Tsp. Salt
  • 3 Cups Flour  (Barley And Rye In Equal Amounts)
  • 1 Tsp. Tapioca Or White Sweet Potato Or Non-Corn Baking Powder
Mix The Oil And Sugar. Add Egg Replacer And Beat Well. Add Salt. Add Other Dry Ingredients. Roll Balls And Then Flatten On Non-Stick Cookie Sheets And Bake At 350 For 7-8 Minutes. Very Good.
Download PDF