Oatmeal Raisin Flax Cookie

This is such a good cookie with a lot of nutrition. I decided to make the exception to my usual raw recipes because these are very very good. I make the 52 cookies and freeze them into snack bags and take them out as needed. They come out soft. Let me know what you think!

April’s Oatmeal raisin Flax cookies

Ingredients:
Serves: 52 large cookies
Cookies
• 1 cup smart balance lite non dairy butter
• 3/4 cup brown rice syrup
• ¼ c barley malt syrup
• ¾ c honey
• Pinch of stevia
• 4 tablespoons flax seed meal
• 8 tablespoons water
• 1/4 cup flax seed meal
• ¼ c whole flax seeds
• 1 1/2 cups whole wheat pastry flour
• ¾ c buckwheat flour
• ¾ c brown rice flour
• 2 cups rolled oats
• 1 heaping Tbsp maca powder
• 1Tbsp wheat germ
• 1 Tbsp lecithin
• 4 teaspoons vanilla extract
• 2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 c raisins (soak them in hot water first to soften them)
• ¾ c chopped Walnuts
Directions:
Prep Time: 15 mins
Total Time: 30 mins? … when you put your finger on it and it springs back.
1. Preheat the oven to 325°F.
2. Mix together the margarine and sweeteners until creamy. (I use a stand up mixer)
3. In a separate bowl, whisk together 4 Tablespoons flax seed meal with 8 Tablespoons of water. Add to mixer.
4. Add in remaining dry ingredients: Mix in oats then raisins on low.
5. Measure about 1 heaping Tbsp. of cookie dough per cookie onto un-greased cookie sheets. Cookies do not spread much so you can have them pretty close together in pan. Leave a quarter inch space.