1 c Firmly packed brown sugar
3/4 c Margarine or butter
1 Egg
3/4 c Unsweetened Apple Sauce
1 ts Vanilla
3 c Granola with dates and
-raisins
1 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Salt
1 c Coconut
1 c Unsalted sunflower nuts
In large bowl, combine brown sugar, margarine, egg, apple sauce and
vanilla; beat well. Stir in remaining ingredients; mix well. Refrigerate 1
to 2 hours for ease in handling. Heat oven to 375F. Grease cookie sheets.
Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake at 375for 11 to 13 minutes or until edges are light golden brown.
Immediately remove from cookie sheets.
Yields 5 dozen.
VARIATION: For larger cookies, press 1/4 cup cookie dough onto greased
cookie sheet. Bake at 375F for 13 to 15 minutes.
Notes: Pantry: Mott’s Natural Apple Sauce. Store these wholesome cookies in
an airtight container to retain their soft, chewy texture.
Hanneman/Buster 1998-Apr
Yields
60 Servings