Makes 24–36 small cookies Oven 350ºF

The spices in these cookies are a helpful in supporting the immune system, aiding blood sugar metabolism and reducing inflammation.

Ingredients

• ½ cup coconut oil >www.maisonorpee.com warmed to melt
• ½ cup prune or date puree
  (Make your own by soaking dried fruit in hot water, to cover for 30 minutes or longer. Puree)
• ¾ cup Sucanet or Organic Cane sugar
• 1 organic or free-range egg (or for a Vegan version substitute 2 tbsp ground flax mixed with ¼ cup water)
• ¼ cup organic vanilla soy, coconut or almond milk
• 1 tsp vanilla extract, the real thing
• ⅔ cup buckwheat, kamut or spelt flour
• ½ tsp baking soda (Use alum free or omit completely.)
• ½ tsp salt
• 2½ cups organic oatmeal, roughly ground in a coffee grinder
• ¼ cup walnuts, chopped
• ½ cup currants (optional)

The Chai Seasoning

• 2½ tsp cinnamon
• 2½ tsp ground ginger or even better, 2 tsp fresh ginger root, grated
• 2 tsp ground cardamom
• ½ tsp each nutmeg, black pepper, cloves

Directions

1Cover two or three cookie sheets with parchment paper. Combine the oil, fruit puree and sugar. Add the egg or flax mixture and beat thoroughly. Mix in the milk alternative and the vanilla.

2Stir the flour, baking soda, salt and Chai mixture together in a large measuring cup and blend into the oil/sugar/egg mixture.

3Add the oatmeal and currants and mix well.

4Drop spoonfuls onto the prepared cookie sheets, form round cookies and press to flatten slightly. Let stand for 30 minutes if possible to allow the oats to soften and the spices to mingle.

5Bake for approx. 12–15 minutes or until just done.