An old favourite (a new recipe)
When Ryan said he had a craving for oatmeal raisin cookies the other morning, who was I not to oblige by coming up with a recipe? (You'll notice the cookies photographed have both sunflower seeds and walnuts - in hindsight I though they were a mistake, but if you think you'd prefer then to the walnuts listed below, by all means, go ahead and use 'em!)
2 1/2 cups spelt flour
2 cups rolled oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cups organic raisins
1/2 cup coarsely chopped walnuts (optional)
1/2 tsp. cinnamon
1 scant cup* softened non-hydrogenated coconut oil or sunflower oil
1 cup maple syrup
1 tsp. vanilla extract
* The oil should measure a cup minus 2 tablespoons (or so).
Preheat oven to 350oF.
Whisk together the flour, oats, baking powder and soda and salt in a large bowl. Toss in the raisins, nuts, and cinnamon.
Mix the coconut oil, sweetener and vanilla thoroughly in another bowl (If you had an electric mixer and the energy to clean it off afterward, I’d suggest you use it). Add the wet ingredients to the first bowl and mix just until all the flour has been absorbed.
Drop heaping tablespoons of dough onto an unoiled cookie sheet and bake for 13 minutes, until golden.
Eat ‘em warm, or allow to cool completely on a rack before storing in an air-tight container.
Makes about 3 dozen cookies.