1 ¾ cups old-fashioned rolled oats
¾ cup whole wheat pastry flour
3 tablespoons of golden flaxseed meal
½ cup coconut oil
¼ cup maple syrup
1 organic egg
¼ cup slivered almonds
¼ cup chocolate chips
¼ cup craisins (you can use raisins or dried cherries as well)
½ cup sucanat or turbinado sugar
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon vanilla
½ teaspoon sea salt
Preheat oven to 375 degrees. Lightly spray two baking sheets or line with parchment paper.
Stir together oats, flour, cinnamon, sucanat or turbinado sugar, baking soda, golden flaxseed meal and salt. Beat together with an electric mixer: coconut oil, maple syrup, egg and vanilla. Add oat mixture and fold until well combined. Fold in chocolate chips, craisins and slivered almonds.
Drop dough by heaping tablespoons 2 inches apart onto baking sheets. Bake cookies for 6 minutes, switch pans around in oven and bake for another 6 minutes. Transfer to racks to cool.
Yield: Makes approximately 24 cookies