Lean Recipe:
Amaranth Drop Cookies, no sugar/no butter

• 1 cup garbanzo bean (chick pea) flour
• 1 cup amaranth flour, or use oat flour for oat drop cookies
• 2 tbsp cocoa powder
• 2 tbsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp turmeric
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 2 tbsp double-acting baking powder (not baking soda). To avoid aluminum poisoning on the one hand and price gouging on the other, make your own.
• 1/4 tsp salt
• 1 tsp stevia

For added nutritional potency, turbocharge with:

• 1/4 cup super greens powder
• 1/2 cup amino acid complex

• 1/2 cup oil (coconut, walnut, or similar). Do not use canola, safflower, or other toxic oils.
• 5 eggs (free-range, only)
• 1 cup water
• Several small chunks of organic butter

Then add:

• 3 pieces of fruit, diced (e.g., apple, plum, pear, apricot, peach); dice in separate bowl
• 1/2 cup raisins
• 1 dash of love. Note: Unlike with the flours, there is no substitute.

1. Rub a coating of butter onto cookie sheets.
2. Mix dry ingredients in large bowl. This can be done on the previous day, if you have limited baking time.
3. Dice fruit in a separate bowl.
4. Preheat oven to 375.
5. Whisk eggs.
6. Add wet ingredients to dry.
7. Mix thoroughly. These are drop cookies; thicken batter as needed by adding flour, starch, or a good vegan protein powder.
8. Use a metal tablespoon to drop cookie batter onto cookie sheets (about 8 rows of 4, each).
9. Bake 14 minutes; cookies will begin to brown.
10. Let cool on plates or cooling rack.
11. Line storage bowls with bamboo sheets or similar (paper towels will also work for this), place cookies in bowls.
12. Put one bowl in refrigerator, the others in the freezer until low on refrigerated ones. Because these are made with real food, they are not shelf-stable. You must keep them refrigerated.

• Do not replace flours with non-flours.
• Do not replace sugars with non-sugars.