1 ½cupswhole wheat pastry flourcan sub spelt flour
2 ½cupsrolled oats
1 ½cupsraisins
1cupunsweetened applesauce
½cupcoconut sugar
2eggs
1teaspoonpure vanilla extract
⅛teaspoonsea salt
½teaspoonbaking powder
½teaspoonnutmeg
½teaspoonground cinnamon
Instructions
Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper.
In a large mixing bowl, combine all the ingredients , and stir to combine.
Using two spoons, drop 2-tablespoon sized portions of dough onto the cookie sheets, separated by approx. 2 inches. Press flat and form into circle.
Bake for 10-15 minutes, or until the edges of the cookies start to turn golden brown. While the edges should be brown, the rest of the cookie should be very light in color and still moist so as not to over-bake.
Remove from oven and let sit on cookie sheet for 1-2 minutes prior to transferring to cooling rack.
Notes
Mix in chopped nuts (like walnuts or pecans), shredded coconut, or a few dark chocolate chips for variety.
Store in an airtight container at room temperature for up to 3-5 days.