The purpose of these cookies it to provide an excellent source of nutrition, and displace other less healthy snack foods in the diet.
- 1 cup of whole wheat flour (Einkorn is best, then Spelt)
- 2 cups rolled oats (not instant)
- 3/4 cup VCO (Virgin Coconut Oil), melted but not hot
- 2 Tbsp raw apple cider vinegar (or lemon juice, or one of each)
- 1 large egg
- 1/2 cup coconut sugar
- 1/2 tspn unrefined sea salt (Himalayan Pink, Celtic, etc.)
- 1 1/2 teaspoons ground cinnamon (Ceylon is healthiest)
- 1/2 teaspoon baking soda
- 1/2 cup raisins, or more as desired
8 to 12 hours before you want to bake the cookies:
STEP 1: Add flour and oats to a large mixing bowl, and mix gently with a spoon to combine.
STEP 2: Melt VCO and mix in vinegar and/or lemon juice.
STEP 3: Pour melted VCO mixture over top of oat-flour mixture; stir until thoroughly mixed and moistened. (Note: mixture will be moistened, and somewhat crumbly)
STEP 4: Cover bowl and set aside, at room temperature, for 8 to 12 hours.
Cookie baking day (8+ hours later):
STEP 5: Cover cookie sheet or oven tray with wax paper (kitchen or parchment paper).
STEP 6: In a medium bowl, whisk together the egg, sugar, salt, cinnamon, and baking soda.
STEP 7: Add the egg mixture to the bowl of “soaked” flour-oats. Stir in with a spoon until thoroughly combined.
STEP 8: Sprinkle in raisins and work them into the dough.
STEP 9: Scoop cookie dough onto tray in 1 Tbsp sized round balls, spaced evenly apart.
[Using Toaster Oven]
Preheat oven for 5 minutes at 600W
Place tray with cookies in oven
Cook for 10 minutes at 600W (cookies will flatten while cooking)
Cook for 5 more minutes at 900W, until edges become brown.
Immediately remove cookies from tray (lift wax paper off of tray).
Repeat steps 1 – 5 if necessary, until all cookie dough is used.
[Using Conventional Ovens]
Cook at 375 degrees for about fifteen minutes.
* Makes 1 or 2 trays of cookies, depending on the size of the tray.
* Makes about 20 cookies, depending on the size of the cookies.