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Delicious Eggless Oatmeal Cookies

oatmeal cookies copy


1/2 cup (1 stick) butter, softened (I use ghee. To learn how to make ghee, click here.)
3/4 cup firmly packed coconut sugar
2 tbsp raw organic honey
1  3/4 cup water
1 teaspoon organic vanilla extract
1  1/2 cups all-purpose flour (I like to use unbromated flour)
1 teaspoon baking soda
1 teaspoon organic ground cinnamon
1/2 teaspoon Himalayan salt (optional)
3 cups gluten free old fashioned, uncooked oats (I like Bob’s Mill)
1 cup raisins
2 tbsp sliced almonds
2 tbsp crushed pecans
4 tbsp semi-sweet chocolate chips
2 tbsp ground chia seeds or flax seeds
4 tbsp shredded coconut

Heat oven to 350°F. In large bowl, beat butter (ghee) and sugar on medium speed of electric mixer until creamy.
Add honey, water and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and OPTIONALS; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown, especially around the edges.

Cool 3-5 minutes on cookie sheets; move onto wire rack.

Cool completely.

Store tightly covered.

Prep Time: 20 minutes (30, if baking with children as helpers)

Cook Time Time: 10-12 minutes
UPDATE NOV 2013: I just tried making the original recipe, but added 1  1/2 cups of fresh cranberries, chopped. Delicious!  This is a great Fall twist to the recipe.

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