3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup coconut oil
1/4 cup maple syrup
1/4 cup agave nectar
2 teaspoons vanilla
Toast oats in oven at 350 degrees for 3-4 minutes. Remove from heat and stir in flour, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, maple syrup, agave and vanilla until combined. Add maple mixture to oat mixture and stir to combine completely. The dough will be warm. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet. Gently flatten dough with wet fingers and bake until golden brown, about 15 minutes. Cool cookies on a wire rack, then store them in an airtight container.
I got the original recipe from Whole Foods. I tweaked it a bit and came up with this. I think next time I will add some coconut shreds.
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