Oatmeal-Raisin Cookies

Adapted from Blaney, D and Diehl, H. “Oatmeal-Raisin Cookies.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 145. Print.

1 Tbs olive oil
⅓ cup applesauce, unsweetened
½ cup honey (consider reducing to ⅓ cup)
1 ½ tsp Ener-G Egg replacer powder (dissolved in 2 tbsp water)
½ cup nondairy milk
1 cup spelt or unbleached white flour (You can get spelt flour at Earth Fare, has a wonderful flavor)
¼ tsp salt
1 tsp baking powder
2 tsp cinnamon or substitute
1 tsp nutmeg or cardamon
¼ tsp cloves
1 ½ cup quick oats (can use old fashioned oats but changes consistency)
1 cup raisins
¼ cup coconut, unsweetened shredded

Directions:

1. Mix together wet ingredients
2. Add dry ingredients to wet mixture, then mix together well
3. Drop by tablespoonfuls onto a lightly oil-sprayed cookie sheet
4. Bake at 375 F for 10 minutes or until golden brown
5. Do not overbake cookies or they will be dry
6. Makes 24 cookies.