Rita Gibbs

3/4 C butter, softened
1/4 C maple syrup (optional-use for a sweeter cookie)
1/8 C ground flax seed
1/8 C oat bran (or use ground up oats or flour if you don’t have this handy)
1/4 C chopped pecans or walnuts
pinch salt
1/2 C mesquite meal-any variety
3/4 C flour-white, wheat, spelt, etc.
*I use a wheat-free baking mix. It makes the cookies very light.

Roll out 1/4″ thick and cut with a cookie or biscuit cutter.
Bake at 300 degrees for about 10-12 minutes.