Chewy Oatmeal Raisin Breakfast Cookies

Combine dry ingredients (flour, oats, almonds, raisins, spices, and baking soda) in a large bowl and stir.

In a small bowl, whisk wet ingredients (coconut oil, nut butter, maple syrup, egg, and vanilla). Pour into the dry. Stir until just incorporated. Refrigerate for 45–60 minutes.

Preheat oven to 350ºF and line a baking sheet with parchment paper. Scoop large spoonfuls of dough onto the sheet, about 2 inches between each portion and sprinkle with sea salt.

Bake for 15–17 minutes or until golden brown around the edges. Remove from oven and let cool on the baking sheet—this allows them to firm up a bit.

Serve immediately and store leftovers in a covered container with a small opening for air. This prevents them becoming mushy.