Ingredients:

• 1 C solid coconut oil/lard (Note 1)
• 1 C sugar
• 3 batches egg replacer
• ¾ tsp. salt
• 3 C flour (Note 2)
• 1 tsp. tapioca or non-corn baking powder

Instructions:

1. Mix the oil and sugar.
2. Add egg replacer and beat well.
3. Add salt and other dry ingredients.
4. Roll balls and then flatten on non-stick cookie sheets.
5. Bake at 350 degrees Fahrenheit for 7-8 minutes.

Note 1:

You can substitute 7/8 C oil of any variety.

Note 2:

The author typically uses barley and rye in equal amounts.