Mixed Fruit Cookies Recipe
Ingredients
| Eggs | 2 | |
| Safflower oil | 1/2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Brown rice flour | 1 Cup (16 tbs) | |
| Oat flour | 1/2 Cup (16 tbs) | |
| 1/2 cup nonfat, noninstant milk powder | ||
| Salt | 3/4 Teaspoon | |
| Arrowroot | 2 Teaspoon | |
| Raw sunflower seeds | 1/3 Cup (16 tbs) | |
| Mixed dried fruit | 1/2 Cup (16 tbs), finely chopped | |
Directions
In small bowl of electric mixer, beat eggs at high speed until thick and lemon colored.
Slowly add oil, honey, and vanilla.
Combine dry ingredients including seeds.
Dredge fruit with the flour so it will be covered and separated.
By hand, stir the flour into the egg mixture, blending well.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake at 350° about 15 minutes, or until edges are slightly browned and cookies are firm.
Cool on a wire rack.
Slowly add oil, honey, and vanilla.
Combine dry ingredients including seeds.
Dredge fruit with the flour so it will be covered and separated.
By hand, stir the flour into the egg mixture, blending well.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake at 350° about 15 minutes, or until edges are slightly browned and cookies are firm.
Cool on a wire rack.
Chef
