oatmeal oats vegan cookies olive oil cookie

Dry:
2 c spelt flour
3/4 c rolled oats
1/2 tsp sea salt
3/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg

Wet:
2/3 c dark amber maple syrup
2/3 c olive oil
2T water
1 tsp vanilla

Fold ins:
1 c raisins
1 c walnuts, chopped

Preheat oven to 350 degrees. In a large mixing bowl add the dry ingredients and whisk to incorporate. Create a well in the dry and pour in the wet ingredients. Then with a spatula mix well to incorporate. Fold in the raisins and walnuts.

On a baking sheet covered in parchment paper scoop dough an inch apart. IF you don’t want them to spread out so much, refrigerate first.
Bake for 10-12 minutes until edges brown. Cool on a cooling rack and store in an airtight container for up to a week.

Makes 8 very large cookies or 12 palm sized.