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Oatmeal Cookies


Preheat oven to 375°F. Light oil 2 baking sheets, set aside.

Bring water to a boil in a small pan; add the raisins and cinnamon, cover and turn off burner. Allow raisins, hot water and cinnamon to blend while preparing other ingredients.

In one bowl, mix the oats, pastry flour, seeds, coconut and salt.

In another bowl, mix the remaining ingredients, beating well with a wire whisk until thoroughly blended.

Puree raisins, cinnamon and cooking water in a blender. (If the raisins are still hot, loosen the blender top to allow air into the container.)

Add the raisins to the oat mixture and mix well; allow to stand for 5 minutes. Add the oil mixture to the oats and raisins; mix well.

Place flattened tablespoonfuls of batter on the prepared cookie sheets. Bake for 15 minutes or until lightly browned.

Yield: 4 dozen cookies
Recipe courtesy of The Book of whole Meals, Annemarie Colbin, Ballatine Books

Oatmeal Cookies


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Products Used in this Recipe

Baking Aids

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Organic Thick Rolled Oats

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Flours & Meals
Whole Wheat Pastry Flour

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Grains Beans Seeds
Raw Shelled Sunflower Seeds

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Baking Aids
Coconut Flakes

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Baking Aids
Sea Salt

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