Chewy Oatmeal Raisin Breakfast Cookies

• 1 cup oat flour
• 1/4 cup raisins
• 1/3 cup chopped almonds
• 1/2 cup oats
• 1/2 cup coconut oil, melted and cooled
• 1/2 cup maple syrup
• 1/4 cup nut butter
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger

1. Combine the dry ingredients - flour, oats, almonds, raisins, spices, and baking soda - in a large bowl and stir.
2. In a small bowl, whisk together the wet ingredients - coconut oil, nut butter, maple syrup, and egg - and pour into the dry. Stir until just incorporated. Refrigerate for 45-60 minutes.
3. Preheat the oven to 350F and line a baking sheet with parchment paper. Scoop large spoonfuls of dough onto the sheet, about 2 inches distance between each portion.
4. Bake for 15-17 minutes or until golden brown around the edges. Remove from oven and let cool on the baking sheet - this allows them to firm up a bit.
5. Serve immediately and store leftovers in a covered container with a small opening for air - this prevents them becoming mushy.
6. Enjoy!

flour, raisins, almonds, oats, coconut oil, maple syrup, nut butter, egg, vanilla, baking soda, cinnamon, nutmeg, ginger

Taken from food52.com/recipes/74841-chewy-oatmeal-raisin-breakfast-cookies (may not work)