True Grain Cookies

(Wheat Free, Milk Free, Corn Free)
  • 1 Cup Solid Coconut Oil Or Lard OR  7/8 Cup Oil Of Any Variety
  • 1 Total Cup Sugar (Use A Mix Of ½ Honey And ½ Beet Sugar, Or Non-Corn Fructose Such As
  • Cactus Syrup Or Maple Syrup)
  • 3 Eggs ( Or The Equivalent Amount Of Egg Replacer (Contains Potato)   ((You Could Use
  • Universal Baking Powder From Special Foods If Eggs And Potato Are Both
  • Problems.  Use A Fairly Large Amount I.E., 3 T. Baking Powder If Eggs Are
  • Eliminated))
  • ¾ Tsp. Salt
3 Cups Flour (As With Most Baking Recipes, A Mix Of Flours Will Produce A Better Result.  Try Barley, Rice, & Tapioca—This Will Help Hold Cookies Together.  Rye And Kamut Also Work Well As A Mix Or Even By Themselves.  Millet With Either Rice Or Oat Works Well.) 1 Tsp. Baking Powder (Use Tapioca Or White Sweet Potato Baking Powder  Or Universal Baking Powder From Special Foods Or Any Non-Corn Baking Powder) Mix Oil And Sugar.  Add Eggs And Beat Well.  Add Salt.  Add Other Dry Ingredients.  Drop On Non-Stick Cookie Sheets And Bake At 350 For 7-8 Minutes.  Add Coconut Or Dried Fruit As Tolerated. *Because Various Flours Produce Different Consistencies When Wet, Don’t Be Afraid To Adjust Their Amount To Produce The Desired Batter Consistency.  I Often Just Add Water To Adjust The Consistency Of The Batter.  You Might Find You Like The Cookies More Soft Than Firm.
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