Oat & Raisin Breakfast Cookies

INGREDIENTS

• 1 tablespoon ground Flaxseeds

• 2 ½ tablespoons Water - lukewarm
  

• 1 cup All-Purpose Flour

• 1 ½ cup Old-Fashioned Rolled Oats

• ½ teaspoon Cinnamon

• ½ teaspoon Baking Soda

• ¼ teaspoon Salt

• ½ cup applesauce ( or mashed banana)

• 3/4 cup Date Sugar

• 1 teaspoon Vanilla Extract

• 1 cup Raisins

• 1/4 cup plant-based milk (only add as needed)

METHOD

1. Prepare the flax egg; add the ground flax and water to a small bowl and set aside for 10 minutes.

2. In a large mixing bowl, stir together flour, oats, cinnamon, baking soda, and salt.

3. In another bowl, add the apple sauce, sweetener and whisk.

4. Add flax egg and vanilla extract and stir until incorporated.

5. Stir the dry ingredients into the bowl until a creamy cookie batter forms. Stir in raisins.

6. Cover bowl and store cookie dough for 30 minutes in the fridge.

7. Preheat the oven to 350°F (180°C). Line baking trays with parchment paper.

8. Roll 2 tablespoons of batter, into a ball, and place onto the trays, press them flat, leaving space for them to expand..

9. Bake in the center rack of the oven for 15-20 minutes (until golden brown and crispy on the edges).

10. Cool down on the cookie sheet for 10 minutes, then transfer to a cooling rack.