Chocolate Chip Hazelnut Cookies With these irresistible ingredients, you will definitely not miss the eggs! 1 c. quality, non hydrogenated margarine such as Earth Balance 1 c. brown sugar such as Yellow-D 2 tsp. pure vanilla or orange extract 2 c. unbleached flour, wheat, spelt or gluten free blend, see Chapter Five, Fire 1 tsp. baking powder 1/2 tsp. salt 1/4 c. cold water 1 1/2 c. semisweet chocolate chips 1/2 c. chopped hazelnuts, or other favorite nut 1/2 c. shredded coconut 1 c. oatmeal (omit for gluten free) Preheat oven to 375. Beat margarine with brown sugar until smooth. Add vanilla. Mix in baking powder, salt and flour and beat thoroughly. Add water, mixing well. Stir in chips, nuts, coconut and oatmeal. Roll dough into 1 1/2 inch balls, press to flatten slightly. Bake 10 - 12 minutes, until a light golden brown. Cashew Butter Cookies A variation on the above recipe: Substitute 3/4 c. cashew (or other) butter plus 1/4 c. margarine for the 1 c. margarine Omit chocolate chips--or--leave them in! Use chopped cashews or others for the nuts. Omit coconut and oatmeal. Press cookie balls with a fork to flatten on cookie sheet before baking. Long’s Peak Double Chocolate Peppermint Cookies Another variation, very festive. Add 1/4 c. Ghiradelli (or other unsweetened) cocoa powder to margarine and brown sugar, blending well. Stir in 1 tsp. peppermint oil or extract. Omit nuts, coconut and oatmeal. When cookies are cool, toss several in a bowl of powdered sugar, if desired. Tap off excess sugar, and pile high on a plate to serve.