multi-grain almond cookies

From my co-worker, Scott Davis

Here is the recipe for those cookies. I think I'm going to make them again soon, so I'll let you know if I improve it any. I used a grain mill to grind the almonds and barley, but you might be able to use a food processor or pulse it in a blender. I think the almonds might be what made them so good, but you could also omit just about any of the grains and it would probably be fine.

Multi-Grain Almond Cookies

2 c butter
1/2 c peanut butter
3 c brown sugar
1 c white sugar
1/4 c honey
4 eggs
2 t. vanilla

mix butter and sugars and eggs. (you could replace some of the butter with applesauce and even reduce the sugar a little if you want a little healthier cookie. applesauce might soften it up a little.)

then mix together the following and add.

4 c toasted rolled oats (bake 325 for 15 min on a cookie sheet)
1.5 c coarsely ground almonds
1.5 c coarsely ground pearl barley
2 T flaxseed
1 c shredded coconut
4 c whole wheat flour
1.5 t baking soda
1.5 t baking powder
1 t salt
1 t cinnamon
1/2 t ginger

the dough should be pretty stiff by now, add the raisins and chocolate chips.

1/5 c raisins
1 bag chocolate chips

Flatten the cookies on a baking sheet (they don't spread much) and bake for 10 min at 350 degrees. It's best if they don't look quite done, they will harden as they cool. If they start to brown very much they will be very crunchy.