oatmeal raisin breakfast cookies

Oatmeal Raisin Breakfast Cookies
2 c oats
1 c almonds (soaked and dehydrate)
1/2 c brewers yeast
1/2 c psyllium husk
1/2 c honey
1/2 c raisins
1/2 c coconut oil
1/2 c water
1/4 c Irish moss gel
2 T cinnamon
1 t Celtic Sea salt
1 t vanilla

Process almonds into flour. Add oats and pulse to a more fine but still coarse texture. Pour into a mixing bowl along with remaining dry ingredients. Process or blend all wet ingredients. Mix wet and dry ingredients and add raisins. Dehydrate on ParaFlexx at 115 degrees for an hour then flip, remove ParaFlexx and continue at 105 degrees until dry but chewy. For a sweeter cookie add more honey or raisins. Enjoy with a glass of milk!


4 Responses to oatmeal raisin breakfast cookies

  1. These are so delish! I made them the other day and have had them several times along side a smoothie! I just love your photography and simple raw meals!

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