This recipe has such a great story that I just have to share it! The other weekend at Seedy Saturday, I met a lovely lady (Sandy) from Twining Vine Garden who sold me some seeds for American Ginsing. I was looking for a plant that would do well in a container and she told me of this amazing friend of hers (Marian) who had recently passed away after surviving cancer for about ten years (I may not have all the details exactly right). Sandy told us how her friend had used American ginsing, and said perhaps this helped. She then went on to tell us about Marian’s wonderful recipe, and said at the memorial service to this spunky and active lady they gave out recipe cards with this recipe and photo of Marian with a big smile and one of these fabulous cookies.

Unfortunately we can’t eat them at the moment since we are on the GAPS diet for the next couple years, but I can recognize a fantastic recipe when I see one and this one is superb, so I have to pass it on for all you folk who can eat such tasty treats! Please check out Twining Vine Garden’s wonderful and unique plants and seedlings as well.

Here we go….

Dry ingredients:

• 2 c non bleached white flour
• 1c whole wheat flour
• 1c demerrara sugar
• 4 1/2 c quick oats
• 2 c dark chocolate chips
• 2 c white chocolate chips
• 1/4c cocoa powder
• 1/2 tb cream of tartar
• 1/2 tb baking soda

Wet ingredients:

• 1 3/4 c sunflower or safflower oil
• 1 1/3 c water
• 1 tsp vanilla extract

Method:
Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Add wet to dry and gently fold together.

Place large spoonfuls on well greased (or parchment paper lined) cookie sheet. Flatten with the palms of your hands. Bake at 350F for 12-15 minutes.

Do enjoy them and do share! (Note from Sandy)