Flourless Oatmeal Cookies

In the 70’s, I worked in a bookstore/music store/poster shop/head shop.  As you might imagine, I used my store discount to buy a lot of stuff, including a cookbook titled, Naturally Great Foods Cookbook by Nancy Albright.  The oatmeal cookie recipe is unusual in that it doesn’t use leavening and uses wheat germ  instead of flour.  The result is a very moist and luscious cookie that stays fresh for a long time.  The cookies are best right out of the oven with a glass of milk or a cup of Java.  As usual, I have tampered with the original recipe, adjusting the spices and adding vanilla. The addition of the optional peanut butter will satisfy your craving for a peanut butter cookie.

2 eggs, beaten well

1/2 cup vegetable oil

1/2 cup honey (if using local honey, either light or medium colored works best)

1/2 cup non-fat dry milk

1 3/4 cup old-fashioned oatmeal

1/2 cup wheat germ (not the kind with sweetener or spices)

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp allspice

1 tsp cinnamon

1 tsp vanilla (real vanilla, not artificially flavored)

1/2 cup sunflower seeds (without salt)

(optional) 1/2-2/3 cup raisins

(optional)1/2 cup creamy peanut butter, the natural kind, if possible

Preheat oven to 325 degrees.  In a medium bowl, combine wet ingredients.  In another larger bowl, combine dry ingredients. Stir wet ingredients into dry ingredients thoroughly.  Let stand for 1/2 hour, until the dry ingredients absorb the wet ones.   Drop spoonfuls of the dough onto a greased baking sheet.  Bake for 12 minutes.