These are some of my favorite cookies of ALL time! They are crispy, and chewy and sweet and buttery. Delicious!
They spread out a lot when baking, so you need to leave a lot of room in between.
I made these with raisins, but you could add dried cranberries, nuts, naturally sweetened chocolate chips, etc. etc.
Sprouted Wheat Soaked Oatmeal Cookies
1¼ cups raw honey
1 cup butter
1½ tsp vanilla
2¼ cups fresh-ground sprouted wheat flour
1 tsp baking soda
½ tsp sea salt
4 cups soaked and dehydrated oats
1 cups raisins
Pre-heat oven to 350°F. In a mixing bowl cream the honey and butter together. Add in the eggs and vanilla. Mix in the dry ingredients and the raisins until well blended. Scoop out onto an un-greased baking sheet, leave at least 2 inches in between as cookies will spread when baking. Bake for 9-11 minutes or until flattened and brown around the edges. Allow the cookies to cool for a few minutes on the baking sheet before removing them. Cool on baking racks. Makes about 2 dozen cookies.
**You could make a puree of raisins and/or dates to use for sweetening, and use less or no honey.
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By Tiffany Perez
Tiffany’s Table L.L.C.
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