Whole Grain Soft Oatmeal Raisin Cookies for Two

Preheat toaster oven to 350 F and line a cookie sheet (one that fits in the toaster oven) with parchment or a Silpat.

In a food processor (I used a mini chopper) combine dates, coconut oil, maple syrup and almond milk. Pulse until mixture is well combined. There will be small pieces of dates visible (that’s okay it does not need to be smooth). Add flax meal, spelt flour, oats, baking soda, salt and cinnamon. Pulse until mixture combines into a dough. You may need to stop the processor and scrape the sides once to make sure all flour is incorporated. Carefully remove the blade and stir raisins into dough.

Form dough into two large balls. They do not spread while baking so you will need to gently flatten them with your hand or using the bottom of a glass dipped in flour.

Bake at 350 F for 9 to 10 minutes until lightly browned on the top. Remove from toaster oven. Allow to cool on cookie sheet for at least 5 minutes.

If you are not in the sharing mood, these cookies will keep in a covered container for up to 3 days or freeze well wrapped tightly in plastic wrap.