These delicious cookies were taken from an old 70’s book I found in a thrift store. You now from the time communes formed and hippies wanted to convince the world over that veganism as a better life! Good luck!
Being a training chef, a vegetarian, and a food lover at heart I bought it and found in a few good laughs and many good recipes! The book is called The New Laurel’s kitchen, in case anyone feels the need to go thrift store hopping!!
Anyway the recipe seemed a great treat and a healthy one at that, no guilty feelings!! Woo-hoo!!
Graham Cookies (some substitutions by me!)
16 oz whole wheat flour
4 oz wheat bran
4 oz BeneFiber fiber supplement
1tsp baking powder
½tsp baking soda
¼ tsp salt
6 oz carrot puree
4 oz soy milk
Stir the dry ingredient together.
Cream the carrots and Splenda; add flour alternately with milk, mixing after each addition.
Chill dough for several hours.
Preheat oven for 350F. Roll dough out thin, directly onto greased sheets, and cut into squares or shapes. Prick with fork and bake 10 -12 minutes until brown.