Apricot tea cookies

Ingredients:
About 20 cookies
2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats (not instant oatmeal)
1/2 cup Sucanat®, sugar, or alternate dry sweetener of choice
1 cup raw almonds, chopped
1 cup dried apricots, preferably unsulphured, chopped
1/2 cup sunflower or other light oil
1 Tablespoon vanilla
1/4 cup plain or vanilla soy milk (approximate)

Directions:
Preheat oven to 350 deg F.
Sift the flour, soda, powder, and salt together into a large mixing bowl.
Mix in the oats, sugar, almonds, and apricots.
Stir in the oil, vanilla, and soy milk, mixing well.
If the mixture seems too dry, add more soy milk a few drops at a time until the mixture holds together but isn't liquidy.
Drop by heaping teaspoons onto a lightly oiled baking sheet.
Bake for 12 to 15 minutes, until just beginning to brown around the edges.

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