"Not too sweet" mini cookies (makes 22 1-inch bars)

Prep Time: 10 mins Cook Time: 10 mins

nut free


  • 1 egg yolk, beaten
  • 1 tablespoon molasses
  • 2 tablespoons brown rice syrup
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons oil
  • 1/4 cup rice milk or almond milk
  • 2 tablespoons oatmeal cereal
  • 1 tablespoon soy flour
  • 2 tablespoons wheat germ
  • 1 1/4 cups whole wheat flour, plus more for sprinking


1. Preheat oven to 350 degrees.
2. In a food processor, place all the wet ingredients and blend for several seconds.
3. In a separate bowl, mix the dry ingredients.
4. Add the dry ingredients into the food processor with the wet ingredients.
5. Process until the mixture forms a ball of dough.
6. Sprinkle extra whole wheat flour onto a counter surface and place dough. Roll or pat into a rectangle (about 1/2-inch thick).
7. With a knife, make a cut down the center of the dough and more across to create 22 mini cookies.
8. Place cookies on a silpat or parchment paper lined cookie sheet.
7. Bake for 10 minutes.
8. Cool throughly on cookie sheet and serve.