These tender fruit and nut-filled cookies are my husband's favorite. I think they will be a hit for you too.
Makes 30-36 cookies
1 stick (8 tablespoons) vegan buttery spread (like Earth Balance), softened
¼ cup brown rice syrup
1 teaspoon pure vanilla extract
6 tablespoons coconut sugar
1 ½ cups whole- wheat pastry flour
Pinch sea salt
Pinch ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup slivered almonds
¼ cup pine nuts
½ cup golden raisins
Place the vegan buttery spread, syrup, coconut sugar and vanilla in a mixing bowl and whip with a hand mixer until creamy and fluffy.
Form the dough into a 3-inch- thick log. It will be long. Wrap it in plastic and chill for 1 hour before proceeding.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Unwrap the chilled dough and using a wet knife, slice the log into ½-inch- thick slices. Lay the cookies on the baking sheets, leaving some room for them to spread room. Bake for 14-15 minutes. Remove the cookies from the oven while they are still soft and transfer to a cooling rack. Cool completely before storing.