Fully Loaded Oatmeal Cookies

Preheat oven to 350ºF.

In a bowl of an electric stand mixer, combine honey and butter and beat until nice and fluffy. It should look like whipped honey butter. Add vanilla, egg and baking soda. Mix in flax or nutritional yeast, cinnamon and flour. Beat until combined. Add the rest of the ingredients and mix until all ingredients are incorporated.

Using a small ice cream scoop or spoons, scoop out about 1 1/2 tablespoon size balls and place on a parchment-lined baking sheet. Bake for 8–9 minutes. Allow to cool for 5 minutes before enjoying.

Store cookies in an airtight container at room temperature for up to 3 days.

Yields 2 dozen cookies.