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1.
Position the racks in the top third and
the middle of the oven. Preheat the
oven to 350°F.
2.
Mix the Zoe Flax and Soy Granola Cereal,
flour, raisins, baking soda, and salt in
a large bowl until the cereal and raisins
are coated with the flour and the baking
soda and salt are distributed throughout
the mixture. Set aside.
3.
Cream the margarine and sugar in a large
bowl, using an electric mixer at medium
speed, until smooth, about 2 minutes.
Add the tahini, syrup, egg white and vanilla;
continue beating until soft and light, about
2 more minutes. Remove the beaters
and stir in the cereal mixture with a rubber
spatula or a wooden spoon, just until moistened.
4.
Roll about 2 heaping teaspoons of the dough
into a ball, place it on an ungreased nonstick
baking sheet, and flatten slightly using
either your palm or the back of a spoon.
Repeat, spacing the flattened balls 1 1/2
inches apart, until you have filled two
baking sheets.
5.
Bake 10 minutes, and again flatten the cookies
slightly with the back of a spoon.
Continue baking until lightly brown and
slightly dry to the touch, about 8-10 minutes.
Cool on the baking sheets for 2 minutes,
then transfer the cookies to a wire rack
to cool. Cool the baking sheets for
5 minutes before making additional batches.
The cookies can be kept, tightly covered,
at room temperature for up to 3 days, or
they can be frozen in sealed plastic containers
for up to 3 monhts.
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