Fully Loaded Oatmeal Cookies

• 13 cups Raw Honey
• 13 cups Organic Butter Or Earth Balance Butter
• 1 teaspoon Pure Vanilla Extract
• 1 whole Large Egg
• 1/2 teaspoons Baking Soda
• 2 Tablespoons Ground Flax Or Nutritional Yeast
• 1/2 teaspoons Cinnamon
• 13 whole Whole Wheat Flour
• 1 cup Oats
• 13 cups Shredded Coconut (unsweetened)
• 1/4 cups Walnuts Or Peanuts, Chopped
• 3 whole Dates, Pitted And Finely Chopped
• 13 cups Sugar Free Chocolate Chips

1. Preheat oven to 350 degrees F.
2. In a bowl of an electric stand mixer, combine honey and butter and beat until nice and fluffy.
3. It should look like whipped honey butter.
4. Add vanilla, egg and baking soda.
5. Mix in flax or nutritional yeast, cinnamon and flour.
6. Beat until combined.
7. Add the rest of the ingredients and mix until all ingredients are incorporated.
8. Using a small ice cream scoop or spoons, scoop out about 1 1/2 tablespoon size balls and place on a parchment-lined baking sheet.
9. Bake for 89 minutes.
10. Allow to cool for 5 minutes before enjoying.
11. Store cookies in an airtight container at room temperature for up to 3 days.
12. Yields 2 dozen cookies.

honey, butter, vanilla, egg, baking soda, ground flax or nutritional yeast, cinnamon, whole wheat flour, oats, coconut, walnuts, dates, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/fully-loaded-oatmeal-cookies/ (may not work)