Sunflower Seed/Currant Oatmeal Cookies (flourless)

When I was a longshoreman (late 70’s, early 80’s), I got an almost full 50 lb bag of powdered milk that had split open on the docks.  Dan and I lived on a 160 acre farm at the time, so I began feeding it to my chickens and adding it to homemade breads and cookies.  This recipe came from the time-of-too-much-powdered-milk.  It is my favorite oatmeal cookie recipe.  While it does not contain flour, it does contain wheat germ (for those of you who are extremely gluten-intolerant).

Sunflower Seed/Currant Oatmeal Cookies (flourless)

2 eggs

1/2 cup vegetable, canola, or sesame oil

1/2 cup honey

1/2 cup dry powdered milk (if it is the instant granular kind, crush it or put it in the blender for a couple of seconds to make it a powder)

1 3/4 cup oatmeal (old-fashioned kind)

1/2 cup wheat germ

1/2 tsp salt

1/4 tsp ground cloves

1 tsp cinnamon

1/2 cup sunflower seeds

1/2 cup currants

In a bowl, combine wet ingredients.  In another bowl combine dry ingredients. Pour wet mixture into dry mixture.  Add currants.  Combine.  Let stand while oatmeal absorbs the moisture about 30-45 minutes.  Preheat oven to 325 degrees

Drop by spoonfuls onto greased baking sheet, Bake for 12 minutes.  Makes about 3 dozen, depending on how large you make them.

NOTE:  You can also make this a peanut butter cookie by eliminating the spices and adding 1/2 cup smooth natural peanut butter.