Granola Cookies

Pre-heat oven to 300 degrees.

Spray cookie sheets with baking spray or you may omit this step (for
personal preference and type of pans)

1 ½ cups Earth Balance pure vegetable shortening (or butter)
3 eggs
2 Tbsp. milk (can add a bit more if too dry)
1/2 – 3/4 cup Agave Nectar (depending on personal taste preference)
2 tsp. Vanilla
2 tsp. ground Cinnamon
½ tsp. ground Nutmeg
1 cup Flour (all purpose)
2 cups Whole Oats (old-fashioned oatmeal)
1 Tbsp. Xanthum Gum
1 tsp. Baking Soda
½ cup Raisins
½ cup Chocolate Chips (sweetened with wheat juice from your co-op)
½ cup chopped Walnuts (or other nuts)
2/3 cup Sunflower nuts (raw, unroasted)
¼ cup Sesame Seeds (raw, unroasted)
2 Tbsp. Golden Flax Seeds

1. In very large mixing bowl, cream shortening, add eggs and blend well
until creamy.
2. Add milk, Agave Nectar, vanilla, cinnamon and nutmeg; whip until well
blended and creamy.
3. In separate bowl mix together flour, oats, xanthum gum and baking soda.
4. Blend half of dry mixture into shortening mixture until well blended.
Add remaining dry mixture and blend again, making sure everything is well
coated.
5. Add remaining ingredients and thoroughly blend with heavy spoon until
evenly distributed.

Drop from heaping teaspoonfuls onto cookie sheet, 2 inches apart. Bake
approx. 12-20 minutes (depending on oven and type of pans used). Do not
allow to get too dark. Cool on wax paper on flat surface. Store cooled
cookies in airtight container in freezer between layers of wax paper to
retain freshness.