Dessert

1.5 C Flax Seed A couple cups of hot water1/2 C Coconut Oil 1.5 C Sucanat 1 12oz can Light Coconut Milk Feel free to adjust the following as you desire:1/2 C Shredded Coconut Unsweetened1 cup, hulled Sunflower Seeds, without salt 1.5 C Almonds - sliced 1/4 C Bragg Organic Raw Unfiltered Apple Cider Vinegar (less if you desire; helps preserve these cookies a bit longer) 2 C Toll House Nestle Dark Chocolate Chips Serving Size 1 Tbsp servings per bag about 20 5 cup quick oats2 cup Whole Wheat Pastry Flour6 tsp Baking Powder (these cookies are heavy enough they don't really rise much, but I tend to throw in some baking powder just in case)Again, feel free to adjust spices to meet your taste.2 tsp Ginger, ground2 tsp Cinnamon, ground 1 tsp Cloves, ground Grind the flax seeds, then mix them with a couple cups of hot water. Next add the oil and coconut milk. I usually put the nuts/seeds/chips in at this time, but make sure if you add the chocolate chips that the mixture is cool or else the chips will melt.Finally, I add the 1/2 the oats then the flour (along with spices and baking soda) , then the last half of the oats.I use a half-cup ice cream scoop to scoop the cookies, then flatten them with the bottom of a cup dipped in water. I prefer parchment paper to oiled sheets, but do as you prefer.Over the years, I've adapted this recipe from Oatmeal Raisin Cookie recipe by On The Rise Baked Goods Cooperative in Uprisings: The Whole Grain Bakers' Book. My recipe is quite different from theirs, but the basic idea came from them.