Hearty cookies that are nutrient-dense enough to enjoy for breakfast. What a great way to start the day!
- 1 cup Oatmeal
- ½ cups Quick Cooking Oats
- ⅓ cups chopped almonds
- ¼ cups Raisins
- ½ teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ginger
- ¾ teaspoons Baking soda
- ½ cups Coconut oil, melted and cooled
- ¼ cups Nut butter (any type works)
- ½ cups Maple syrup
- 1 whole Egg
- 1 teaspoon Vanilla extract
- Sea salt for sprinkling
Combine the dry ingredients (flour, oats, almonds, raisins, spices and baking soda) in a large bowl and stir.
In a small bowl, whisk together the wet ingredients (coconut oil, nut butter, maple syrup, egg and vanilla). Pour dry. Stir until just incorporated. Refrigerate for 45-60 minutes.
Preheat oven to 350ºF and line a baking sheet with parchment paper. Drop large spoonfuls of batter onto the sheet, about 2 inches between each serving, and sprinkle with sea salt.
Bake for 15 to 17 minutes or until golden around the edges. Remove from the oven and let cool on the baking sheet, this allows them to firm up a bit.
Serve immediately and store leftovers in a covered container with a small opening for air. This prevents them from becoming mushy.