Nothing beats oatmeal cookies for a quick and easy snack, and these, a recent experiment, containing no flour or baking powder, are sure to become a favorite recipe. Word of caution: whenever I cook or bake, I’m basically winging it, so if you’re into exact measurements, sorry.
Go ahead and take:
1-1\2 cup of whole or rolled oats
1\2 cup dried, shredded, unsweetened coconut meat
A generous handful of raisins or dried cranberries
A dash of cinnamon
3 heaped tablespoonfuls of coconut oil (and, really, I must digress for a second, because I always feel like I can’t sing the praises of coconut oil enough. It’s delicious in all kinds of baked goods that I want to keep dairy-free, and makes lovely, crisp cookies and mouthwatering, flaky pie crust)
1\2 cup honey, date sugar, or whatever your preferred sweetener is
Mix everything thoroughly in a bowl; it’s best to knead with your hands.
Add 1-2 eggs, just enough to make a sticky mixture.
Take a wax-paper-lined cookie sheet. Pick up small portions of the cookie mixture (about egg-sized) and flatten them thoroughly with your two hands. Place the cookies on the sheet, evenly spaced, and pop into the oven for about 10-15 minutes on medium heat, just until the edges start to turn golden-brown. Do not overbake.
Enjoy with a nice hot cup of tea or cocoa, or with a glass of cold milk.