|5 min||15 min||24|
|1 large egg||Egg (or 1 tablespoon ground flax seeds plus 3 tablespoons water)|
|1/2 cup||Oat flour|
|1/4 cup||Rolled oats, dry|
|1/2 tsp||Ginger, ground|
|1 cup||Applesauce, unsweetened|
|1 tsp||Coconut oil (melted)|
|1 tsp||Vanilla extract, pure|
|3/4 cup pitted||Dates (chopped)|
|1/3 cup||Raisins, seedless (sultana)|
Preheat the oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper or a nonstick baking mat.
Combine the ground flaxseed and water in a small bowl and give it a few minutes to gel. (Omit this step if you are using an egg.)
In a large bowl, combine oat flour, rolled oats, cinnamon and ginger. In a separate bowl add the egg/ground flax egg, applesauce, coconut oil, vanilla, dates and raisins. Gently fold in the wet ingredients into the bowl with dry ingredients, making sure not to over-mix.
Form into small or medium balls (small balls will yield 2 dozen cookies, medium balls will yield 1 dozen), flatten, and place on the cookie sheet.
Bake in the preheated oven about 12-15 minutes, until they are just starting to get golden brown. Enjoy!