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1/3 cup melted organic butter or organic coconut oil*

unfiltered cane juice sugar that still has ALL of its natural nutrients

1 1/3 cup whole wheat pastry flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp ginger
1/4 cup molasses
3 tbls frozen concentrate orange juice, thawed

Combine flour, sugar, soda and ginger. Stir to mix well.
Stir in molasses and OJ.

Coat baking sheet with nonstick cooking spray.

Roll dough into 1 inch balls and place on sheet. Flatten
cookies to 1/4 inch with the bottom of a glass dipped in
sugar.

Bake at 300 degrees for 12 minutes or until lightly
browned. Cool for 1 minute. Transfer to wire racks to cool
completely.

HELPFUL HINT: Adding a bit of water and mixing with your
hands will create moister cookies.

1/3 cup honey
1/4 cup rice, almond or soy milk
1 tbs carob powder

2 tbs organic peanut butter or almond butter
1 cup quick oats
1/4 tsp vanilla
1/4 cup walnuts
Handful of dried dates/raisins or both

Combine honey, milk and carob in pan. Heat till
boiling and boil for 1 minute, stirring. Remove from
heat. Blend in peanut butter. Then blend in the rest of the

ingredients. Drop by spoonfuls onto wax paper or baking

sheet sprayed with Pam. Will set up as they cool.

Refrigerate. Makes 12-14.

Blend:
1 cup organic natural peanut butter
1/2 cup your favorite light oil
1/2 cup honey

Add 1/2 tsp vanilla and 1/4 tsp salt.

Slowly add 2 cups whole wheat flour.

Roll in balls and flatten with a fork.

Bake 350, about 10 minutes. Makes about 2 dozen cookies.

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. No baking required!

INGREDIENTS:

• 1 cup organic peanut butter
• 1/3 cup honey
• 2 tsp carob powder or unsweetened organic cocoa powder
• 1/2 cup organic raisins
• 3/4 cup unsweetened shredded organic coconut, divided
• 1/2 cup organic chocolate chips
• 1/4 cup organic sesame seeds
• 1/4 cup finely chopped organic nuts (walnuts, pecans, etc.)

Before measuring the peanut butter, stir it up well.

Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and only 1/8 cup of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours.

Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 11/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes. Serves 4.

from The Whole Foods Market Cookbook

2 cups whole wheat flour (I use pastry flour)

1 cup rolled oats

¼ cup ground flax seeds

1 tsp baking powder (non-aluminum)

1 tsp cinnamon

½ tsp Celtic Sea Salt

1 cup melted organic butter

1 cup amber agave nectar (you can use honey but the agave nectar is best)

2 Tbsp ground flax seed mixed with ¼ cup water

1 cup pumpkin puree

¾ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Blend the dry ingredients together and set aside. Blend the butter, nectar, flax seed mixture and pumpkin puree together. Combine dry ingredients into the wet ones slowly. Stir in nuts. Line baking sheets with parchment paper. Drop dough by the tablespoon or ice cream scooper onto sheets. Bake 7-9 minutes until golden, sheen is gone from the top of cookies and they spring back when pressed lightly. Cool 1-2 minutes on the cookie sheets then move to wire racks to cool.

2 cups Dried Coconut Supreme™ (toasted)
1 tablespoon butter
1/4 cup fine granulated sugar
1/2 cup pecans

Process toasted coconut (see note below*) in a food processor, pulsing until fine crumbs form. The crumbs will start to stick together as some of the oil is released from the coconut. At this point add the butter, sugar, and pecans and continue processing until nuts are finely chopped and "disappear" in the mixture. At this point dump the mixture into a pie plate and press it down to form the crust.

*(I toast the coconut in a nonstick pan on the stove top over medium-high heat stirring constantly with a wooden spoon. You have to pay attention here and stir constantly because it will seem like nothing is happening and then the coconut will begin to brown very quickly. Don't get it too brown since it will continue to get somewhat darker even after you remove it from the heat.)