1. Preheat oven to 350°. Line 2 sheet pans with parchment paper. (Note: A dark metal pan will cook cookie bottoms better than a light-colored or aluminum pan.)
2. Add flour, cocoa powder, baking soda, salt, and, if desired, espresso to a large bowl. Whisk very well until thoroughly mixed. Add syrup, applesauce, almond butter, vanilla, and chocolate chips. Stir for a couple of minutes or so until it all comes together into a very sticky, thick batter.
3. Drop large spoonfuls of batter, about 2 heaping tablespoons worth, onto prepared pans spaced 2 inches apart. Fill a small bowl with water, dampen your fingertips, and press each cookie down to K-inch thick and shape edges together so cookies are round. Dip your fingers in water as needed to finish.
4. Bake 1 pan at a time for 10 to 12 minutes. At 10 minutes, cookies will have a fudgy, soft center and slightly crisp edge. At 12 minutes, cookies will be much crispier but can dry out more quickly. Remove from oven and cool on pan for 10 minutes.
5. Transfer cookies carefully to a wire rack to cool completely. It’s important to let them cool or they can fall apart. Because of the applesauce (and no oil) in these cookies, they will soften after a few hours, but they are still delicious. These are best eaten within 24 hours, as they start to dry out by the second day.

1. Preheat oven to 350°F. Combine oil, barley malt, maple syrup and hot water.
2. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Mix dry and wet ingredients together. Form the dough into four balls with floured hands. Lightly flour a rolling surface and roll out dough to about [q:1/4] inch thick. 
3. Lightly oil a cookie sheet.
4. Cut the dough with cookie cutters and place on the cookie sheet. Repeat until all dough is rolled and cut.
5. Bake for 10 minutes until the bottom of the cookies are slightly brown.

1. Preheat oven to 325°.
2. Working in 2 batches, process pecans in a food processor until just finely ground (do not overprocess to a paste). Transfer to a bowl, and stir in oats, baking powder, salt, and cornstarch. Make a well in the center, and add oil, maple syrup, and vanilla. Stir to combine (dough will be sticky and a bit crumbly). Fold in chocolate.
3. Line a baking sheet with parchment paper. Scoop and firmly pack dough using a [q:1/4] cup measuring cup. Transfer dough to baking sheet and then flatten slightly with damp hands until [q:1/2] inch thick. Repeat with remaining dough.
4. Bake, rotating sheet halfway through, until light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cookies cool completely. (Cookies will crisp as they cool.)

1. Add oats, cinnamon, allspice, nutmeg, and salt to a food processor, and pulse a few times to evenly incorporate spices. Add dried apple pieces and almonds, and pulse a few times to break them up into smaller pieces but not into a meal. Add syrup, almond butter, and 2 tablespoons of water, and process until mixture comes together in sticky, thick clumps. You will need to stop and break up mixture and press it back down a few times. It is ready when you can press mixture together and it is no longer dry and crumbly. Place food processor bowl in the fridge for 30 minutes to firm mixture up a bit before rolling it into balls.
2. Preheat oven to 375°. Line a sheet pan with parchment paper.
3. Once mixture is chilled, scoop 2 tablespoons of batter at a time into your hands and roll into balls. If dough is still too sticky, chill for another 30 minutes. Place cookies a couple of inches apart on prepared pan. You should yield 12. Press each cookie down to [q:1/2] inch thick.
4. Bake for 10 to 15 minutes, or until cookies have a nice golden-brown color on top. Bake less for a chewier texture or longer for a more crisp texture.
5. Cool cookies on pan for 10 minutes, and then transfer to a wire rack to cool completely. They will firm up as they cool. Keep extras sealed in an airtight container or seal-top bag for up to 3 days.

1. Heat oven to 325 degrees.
2. Mix all ingredients together except chocolate chips.
3. Fold in chocolate chips
4. Grease cookie sheet
5. Make 1 inch size balls and space [q:1 1/2] inches apart on baking sheet
6. Place cookie sheet in freezer for 15-20 minutes or until cookie dough is firmly frozen.
7. Bake cookies for 15-20 minutes, or until golden brown.

1. Stir together flour, cinnamon, and nutmeg. Set aside.
2. Cream butter, sugars, eggs, and vanilla until smooth.
3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.

1.  In a mixing bowl, cream together butter and sugars. Beat in egg and vanilla.
2.  Place rolled oats in blender or food processor. Grind until powdery. Now you have oat flour.
3.  In another mixing bowl, mix oat flour, both whole-wheat flours, baking powder, baking soda, salt, and cocoa powder.
4.  Stir flour mixture into butter mixture by hand. The dough will be stiff. Add chocolate chips and nuts. Stir again—the dough is very stiff!
5.  Use a cookie scoop to make 1 tablespoon-sized balls. Place on a parchment-lined baking sheet.
6.  Bake in a preheated 350° oven for 10–13 minutes, until edges are set up and middle is slightly gooey. Allow cookies to sit on baking sheets for 2 minutes before removing to a wire rack to finish cooling.

1. Preheat oven to 350°. Mix all dry ingredients together. Mix all wet ingredients together. Combine dry and wet ingredients, and mix thoroughly.
2. Lightly oil two large baking sheets. Scoop out about [q:1 1/2] to 2 teaspoons cookie dough for each cookie, roll into 1-inch balls, and place in rows on the cookie sheet about 2-inches apart. You should have approximately 7 rows of cookies with 10 or so cookies in each row. Press the center of each ball of cookie dough down with your thump to form an indentation.
3. Fill approximately 10 cookies in each row with one of the following fillings: 2 dried cherries, 1 almond, 2 pistachios pressing them down slightly. Fill one more row of cookies with [q:1/4] teaspoon grated chocolate and [q:1/4] teaspoon coconut in each indentation, and one row with [q:1/2] teaspoon shredded coconut. Do not fill the last remaining row cookies with grape butter until after baking. You should now have 7 rows of cookies with approximately 10 cookies each, with one row unfilled.
4. Bake 18 to 20 minutes. Remove immediately and allow to cool. Fill the remaining unfilled cookies with about [q:1/4] to [q:1/2] teaspoon grape butter.
5. Arrange all cookies on a serving platter.

Preheat oven to 400°. Oil two large baking sheets.

In a large bowl, mix together the first seven ingredients and the dried cherries.

In another bowl combine the safflower oil, apple juice, maple syrup, vanilla and barley malt.

Mix together with the dry ingredients.

Drop batter by heaping tablespoons, about two inches apart, on the baking sheets.

Press each cookie with moistened fingers or a spoon to flatten.

Bake 17 to 20 minutes until the cookies are golden brown on the bottom.

Transfer cookies to a rack to cool.