Ingredients:

1 1/2 Cups Rolled Oats

1 Cup Oat Flour

2 tsp Chia Seeds

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 1/2 tsp Cinnamon powder

1/2 tsp Nutmeg

3/4 Cup Raisins of choice

3 Medjool Dates, pitted

1 Apple of choice, cut up, core removed (no need to peel)

1 tbsp Almond Butter or Nut/Seed Butter of choice

1/4 Cup Plant Milk of choice, unsweetened

2 tsp apple cider vinegar

1/4 Cup Coconut Sugar

2 Tbsp Ground Flax

Procedure: Preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with cooking spray so cookies don`t stick, set aside.

In large bowl combine the oats, flour, chia seeds, baking powder, baking soda, salt, cinnamon, nutmeg, and raisins.  Mix well, set aside.

In blender or food processor, add all remaining ingredients and blend until completely smooth (30 seconds to 1 minute depending on your blender).

Add blended ingredients to the large bowl with your dry mix. Stir until completely incorporated, try not to over mix.  

Scoop dough into prepared sheets, about 2 tablespoons for each cookie. You can make them larger or smaller, just remember the size will effect the cooking time so if the cookies are larger add more time and if they are smaller they may bake faster.

Pat cookies down just slightly with wet fingertips or the back of a spoon, so they bake more evenly. Bake 12-15 minutes depending on your oven. They should look light golden colored and dry to the touch.  Cool cookies on rack and store in airtight container for 5-7 days depending if you keep them on the counter or fridge.