2 cups quick oats (not instant or old fashioned)
1 cup white whole wheat flour
1/2 tsp. baking soda
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1/2 cup raisins (I use organic)
2 capfuls of pure vanilla extract
- Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
- Add the quick oats, white whole wheat flour, and baking soda to a food processor. Pulse about 5 times to combine.
- Add the egg, coconut oil, maple syrup, raisins, and vanilla extract. Continue to pulse until the mixture until it looks like cookie dough- you’ll have some big and small pieces of raisins. Turn the food processor off and pinch some of the dough between your fingers; if it sticks together easily, it’s done. If the dough is too wet or runny, just add a sprinkle of flour and pulse gently until it comes together.
- Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
- Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
- Store cookies in an air-tight container for up to one week (if they last that long).