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Parve
Easy
15 Minutes
Diets 
These cookies are downright scrumptious! I think you’ll love them! They are a welcome change from the typical chocolate chip cookie, and they’re good for you, too. The food stylist polished them off and did not leave until she had the recipe! They freeze well.
Yield: approximately 7 dozen
2 eggs
scant (not full) 2/3 cup sugar
scant 2/3 cup brown sugar
3/4 cup oil
2 cups 70% or regular Shibolim Whole Wheat Flour
3 and 1/2 teaspoons Haddar Baking Powder
1/2 teaspoon salt
2 generous teaspoons maple syrup, (preferably the natural one), such as Gefen
2/3 cup Israeli flaked coconut or 1 cup American flaked coconut (the Israeli one is drier and smaller)
2 cups oats
2 cups cornflakes
6 tablespoons (75 grams) margarine
1/2 cup brown sugar
4 tablespoons soy milk
1 and 1/2 cups Gefen Confectioner’s Sugar
1 teaspoon Gefen Vanilla
additional 3-4 tablespoons soy milk or water
Place eggs, sugars, and oil in a mixer and mix together well.
Add the rest of the ingredients and mix well. Form into balls and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10-12 minutes. Cookies will harden when they sit for a few minutes.
Melt margarine in a small pot.
Add brown sugar and four tablespoons soy milk. Bring to a boil and mix all together.
Remove from fire and cool to lukewarm.
Pour into mixer. Add confectionery sugar, vanilla, and soy milk/water until desired consistency. Beat until it is spreadable. Spread a little on each cookie.
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