January 7th, 2009
Recipe excerpted from Around The World Cookbook by Abigail Johnson Dodge copyright 2008 DK Publishing.
Arrange the oven rack in the middle of the oven. Heat the oven to 350-deg. F (180-deg. C). Line two cookie sheets with parchment paper.
In a large bowl, stir together the flour, oatmeal, brown sugar, coconut, nuts and baking powder.
In a small bowl, stir together the melted butter, syrup, 2 tbsp warm water and vanilla. Pour the liquid mixture over the flour mixture. Using a rubber spatula, stir until well blended.
Using your hands or a mini ice-cream scoop, shape the dough into 1-1/4-inch balls. Arrange the dough balls about 2 inches apart on the prepared cookie sheets. Press down on each ball to flatten slightly.
Bake one sheet at a time, until the cookies are golden brown, about 13 minutes. Using potholders, move the cookie sheet to the cooling rack to cool completely.
Per cookie: 113 calories, 5 g fat, 10 mg calcium, 46 mg sodium, 16 g carbohydrates, 1 g fibre, 1 g protein.