Chewy Oatmeal Raisin Breakfast Cookies

• 1 cup Oat Flour
• 1/2 cups Quick Cooking Oats
• 1/3 cups Chopped Almonds
• 1/4 cups Raisins
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ginger
• 3/4 teaspoons Baking Soda
• 1/2 cups Coconut Oil, Melted And Cooled
• 1/4 cups Nut Butter (any Kind Works)
• 1/2 cups Maple Syrup
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• Sea Salt For Sprinkling

1. Combine dry ingredients (flour, oats, almonds, raisins, spices, and baking soda) in a large bowl and stir.
2. In a small bowl, whisk wet ingredients (coconut oil, nut butter, maple syrup, egg, and vanilla). Pour into the dry. Stir until just incorporated. Refrigerate for 45-60 minutes.
3. Preheat oven to 350u0b0F and line a baking sheet with parchment paper. Scoop large spoonfuls of dough onto the sheet, about 2 inches between each portion and sprinkle with sea salt.
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.

flour, quick cooking oats, almonds, ubc, cinnamon, ubc, ubc, baking soda, coconut oil, ubc, maple syrup, egg, vanilla, salt

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