Vegan Chocolate Chip Cookies

2 1/2 cups whole wheat pastry flour
1 cup succanot
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup malt sweetened dairy-free chocolate chips
1/2 cup canola oil
1/3 cup barley malt
1/4 cup water
1/2 teaspoon vanilla extract

Mix dry ingredients
Mix wet ingredients separately with a wisk.
Add wet and dry ingredients and mix thoroughly.
Scoop with an ice cream scoop on a cookie sheet and press flat. Bake at 350 degrees
for 20 minutes or until just browning on the edges.
Take care not to over-bake!
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Vegan (and Wheat-free) Macaroons

2 cups unsweetened, shredded coconut
1/2 cup sliced almonds
1/2 cup barley flour
1/2 teaspoons salt
2/3 maple syrup
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract

Mix dry ingredients
Mix wet ingredients separately.
Add wet and dry ingredients and mix thoroughly.
Scoop with an ice cream scoop onto a cookie sheet
and bake at 350 degrees for 20 minutes or until golden brown.

Enjoy!!!