Ingredients:

• 1/4 cup water
• 1/3 cup cocoa
• 4 Tablespoon butter
• 1/3 cup sucanat w/molasses
• 3 Tablespoons molasses
• 1 1/2 – 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

1. In a saucepan stir the water and cocoa over medium  heat till combined. (adding extra water if needed)
2. Cream butter, sucanat, and molasses.
3. Stir together flour, salt, and baking soda.
4. Add cocoa mixture to butter mixture and mix.
5. Next add flour mixture. Add as much flour needed to make a smooth and pliable dough.
6. Divide dough in half. Roll each piece 1/8″ thick onto a 2 baking stones.
7. Lightly poke the dough about every 1/2″ with the handle of a knife to give it a textured appearance.
8. Bake at 375 for 13 minutes.
9. Cut  it  into  2″ x 2″ squares or desired size.
10. Let cool.

Whipped Cream

• 1 pint whipping cream (2 cups)
• 4 Tablespoons honey granules
• 1 teaspoon vanilla

1. While whipping the cream, drizzle with honey and vanilla until foamy.
2. Spread the whipped cream over half the pieces.
3. Place the other half of the pieces on top of the whipped cream.
4. Place the treats  in a container. Place wax paper in between each stack of treats.
5. Freeze and serve.

Ingredients:

• 1 stick butter
• 1/2 cup vanilla yogurt
• 1/2 cup sucanat w/honey
• 1/4 cup honey
• 1 egg
• 3 cups flour
• 1 1/2 cups blueberry granola
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 container blueberry jelly

1. Blend butter, yogurt, sucanat, honey, and egg.
2. Stir flour, granola, baking soda, and salt.
3. Add the dry mixture to the wet mixture and mix.
4. Roll into balls. Press down the centers of each cookie with your finger.
5. Fill the hole with blueberry jelly.
6. Bake at 350 for 19-20 minutes.

– makes about 3 dozen

Ingredients:

• 2 large bananas
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sucanat w/honey
• 1/2 cup honey
• 1 stick butter
• 1/2 cup crushed, and drained pineapple
• 4 cups flour
• 1 cup coconut
• 1 teaspoon salt
• 2 teaspoons baking soda

1. Blend bananas, eggs, vanilla, sucanat, honey, butter, and pineapple.
2. Stir flour, coconut, salt, and baking soda.
3. Add flour mixture to wet mixture and mix.
4. Drop by heaping tablespoons on to a baking stone.
5. Bake at 350 for 12 minutes.

– Makes over 6 dozen

Ingredients:

• 1 stick room temperature butter
• 1/2 cup honey
• 1/4 cup sucanat w/honey
• 1/2 cup milk
• 4 3/4 cups flour
• 1 Tablespoon baking soda
• 1/2 teaspoon salt

1. Blend butter, honey, sucanat and milk.
2. In a separate bowl stir flour, soda and salt.
3. Add dry ingredients to wet ingredients and mix.
4. Roll half the dough out 1/4″ thick on a baking sheet.
5. Spread half of one of the fillings below over the dough.
6. Fold the dough in half over the filling, then cut it in half width wise. With your fingers seam the dough around the filling.
7. Do the same to the other half of the dough.
8. Bake at 350 for 13 minutes.
9. Cut into 2×3 inch bars.

– Makes about 26 2×3 inch bars

Apple Cinnamon Filling:

• 2 medium size red apples, peeled and diced
• 2 Tablespoons sucanat w/honey
• 1 Tablespoon flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

1. In a bowl stir sucanat, flour, cinnamon and nutmeg.
2. Add the diced apples and stir till they are evenly coated.

Date Filling:

• 3 cups sliced dates

Ingredients:

• 2 ripe bananas
• 1 stick butter
• 1/4 cup honey
• 1/2 cup sucanat w/honey
• 3 3/4 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 container black cherry jelly
• chocolate chips

1. Cream bananas, butter, honey and sucanat.
2. In a separate bowl stir flour, salt and baking soda.
3. Add the flour mixture to the banana mixture and mix.
4. Shape dough into balls. Press down the center of the balls with your finger. Fill the hole with cherry jelly. Sprinkle a few chocolate chips over each cookie.
5. Bake at 350 for 18 minutes.

– Makes over 3 dozens cookies