12 Steps to Whole Foods

Creating Delicious Whole-Food Treats
GreenSmoothieGirl’s Oat-Coconut Cookie Mix with Variations (1)
This base mix makes 15 C, which you can store in the pantry for a few months or freeze for much longer for
making quick, warm cookies or muffins all winter using the five variations that follow.
1½ Tbsp. aluminum-free baking powder
1½ Tbsp. baking soda
2 tsp. Original Crystal Himalayan Salt
6 Tbsp. dehydrated powdered eggs*
4 C rolled oats (pulse in high-powered blender until still chunky but somewhat broken down)
8 C finely ground whole-wheat flour (soft white wheat is best)
2 C shredded coconut
4 C organic, raw coconut palm sugar or Sucanat
* You can omit the egg powder from the mix, if you wish, and add one fresh (organic, free-range) egg to the
ingredient lists in the variations below.
Mix all ingredients well. Mix can be kept in the pantry for three months, fridge for six months, or freezer
indefinitely. Store in quart jars or Ziploc freezer bags.
Variations on the Basic Cookie Mix
Coconut-Oat Cookies
To 2 C of the base mix, add:
¼ C coconut oil
¼ C agave (raw, organic) or honey (raw)
3 Tbsp. water
Mix all ingredients well. Allow the batter to sit for 10 min. Drop small spoonfuls onto a cookie sheet and bake
at 350° for 10-12 min. Makes 24 cookies.
Almond Cookies (Robyn’s favorite)
To 2 C of the base mix, add:
¼ C coconut oil
¼ C agave (raw, organic) or honey (raw)
3 Tbsp. water plus 1 tsp. almond extract
optional: ¼ C sliced or finely chopped almonds
Mix all ingredients well. Allow the batter to sit for 10 min. Drop small spoonfuls onto a cookie sheet and bake
at 350° for 10-12 min. Makes 24 cookies.
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