Combine: 
1/4 cup maple syrup
1/2 cup tahini

Cook over low heat until creamy, then add the following nut butter:
1/2 cup cocoa powder
1 cup ground nuts (e.g.: 1/4 cup cashews, 1/4 cup filberts, 1/4 cup almonds, 1/4 cup sunflower seeds)
1/2 cup finely chopped dates
pinch salt 
1 tsp. Coriander
1 tsp. cinnamon
1 Tbsp. lemon rind 
1/4 cup coconut

Let batter sit before rolling or shaping into logs or balls. Then let rest for at least 1 hour.

Apricot 
Cranberry Cookies 
submitted by Sheila Beauchemin

Non-stick cooking spray
1 tsp. egg replacer plus 2 Tbsp. water
4 Tbsp. vegetable oil
1 1/4 cup sugar
1 tsp. vanilla extract
1 1/2 cups white flour
1/2 cup whole wheat flour
1/3 cup wheat germ
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup apricot jam or preserves
1 cup dried cranberries

Preheat oven to 350 degrees. Coat cookie sheets with non-stick cooking spray. Whisk together egg replacer and water. Add oil, sugar and vanilla, and beat for 3 to 4 minutes until fluffy. Stir together flour, wheat germ, baking soda, cinnamon, and salt. Stir the dry mixture into the creamed mixture. The mixture will be crumbly. Add preserves and cranberries. Mix to form a soft sticky dough. Form into patties on cookie sheets and bake for about 12 minutes. Makes about 30 cookies.

1/2 cup peanut butter
1/2 cup margarine (or less)
1/2 pound dates (finely cut)
1 1/2 cups Special K cereal
1/2 cup nuts (chopped fine)
1 tsp. Vanilla      1/2 cup coconut

In a medium saucepan, bring peanut butter, margarine and dates to a boil. Boil for 2 minutes. Remove from heat. Add cereal (whole or crushed), nuts, and vanilla. Stir well. Cool and shape into little balls, then roll in coconut

Chocolate Peanut Butter Cups 
submitted by Angela Loewen

1/2 cup margarine
3/4 cup peanut butter or other nut butter [Angela says: I used a combination of peanut and almond butter for the Bake Exchange]
3/4 cup graham wafer crumbs (more if peanut butter is very soft)
1/4 cup dry sweetener
1 cup chocolate chips
1/4 cup soy milk
1/4 cup nuts, chopped [Angela: I used almonds]
12 to 18 cupcake paper liners

Melt margarine. Once liquified, stir in nut butter, graham crumbs, and sweetener until well incorporated. Spoon about 2 Tbsp. of nut mixture into muffin tins lined with cupcake paper liners. 

In a different pot or bowl melt the chocolate and the milk together over medium heat (microwave or stove
top) until completely melted, stirring often. Spoon chocolate over top of the peanut butter cups. Garnish with nuts and allow to set in the fridge for 6-8 hours before serving. 

Makes 12 to 18 cups. (Always keep in fridge or freezer, as these get soft fast.)
 

1 cup flour (whole-wheat pastry)
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 cups rolled oats

egg replacer equivalent to 2 eggs
1 cup brown sugar or sucanat
1/3 cup oil
1/2 cup water or soymilk
1 tsp. vanilla extract
1 cup raisins
1/2 cup semi-sweet chocolate chips (optional)

Sift together flour, baking soda, and cinnamon, and add oats. Combine egg replacer, sugar, oil, water, vanilla and raisins. Pour into flour mixture and mix well. Spoon onto cookie sheet. Pre-heat oven to 375 degrees. Bake for 12-15 minutes. Yields 2-3 dozen cookies.

Crispy Chocolate Cookies 
submitted by Mike Madsen

Servings: 30
Preparation time: 15 minutes

1 cup rolled oats
2/3 cup flour 
2/3 cup sugar     1/3 cup cocoa
1 tsp. baking powder 
 pinch salt
1/4 cup egg replacer
1/3 cup corn syrup
1 tsp. vanilla
1 cup rice crispies

In a large bowl, combine dry ingredients. Stir well. In a small bowl, whisk together egg replacer, corn syrup, and vanilla. Add “egg” mixture to the large bowl and combine. Dough should be very stiff. Knead in cereal. Drop batter by spoonfuls onto a non-stick baking sheet. Bake in pre-heated 350 degree oven for 9 to 11 minutes.