Name: Healthier Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Yield: 20
Cuisine: American
Ingredients: 2 large eggs; 1 tbsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp baking soda; 2 tbsp corn starch; 3/4 cup coconut oil; 1 tsp pure vanilla extract; 1 cup chopped walnuts; 1/2 cup raw honey; 1-1/2 cups whole wheat flour; 3/4 tsp salt (I use Himalayan salt); 1/4 cup date paste; 2-1/2 cups rolled oats; 1 cup organic raisins

Instructions

Preheat the oven to 350°F
In a large bowl, mix all the dry ingredients together with a whisk until well combined. Set aside.
In a separate bowl, combine all the wet ingredients and whisk vigorously until smooth and creamy. A few small lumps of coconut oil are acceptable.
Add the wet ingredients to dry and mix until evenly combined, then stir in the raisins and walnuts
Using a large spring-loaded cookie scoop, scoop 20 balls of dough onto a cookie sheet that's been lined with parchment paper. If you didn't have one of those, a large spoon would also do the trick - you'll want to use about 4 tbsp of dough per cookie and then shape your cookies by hand.
Put the unbaked cookies in the refrigerator for at least an hour - but up to several days, if well covered.
When ready to bake your cookies, preheat the oven to 350°F; transfer your chilled unbaked cookies to a 13" x 18" baking sheet that's been lined with parchment paper or better yet a silicon mat; arrange them so they are at least 2 inches apart.
Bake the cookies for 13-14 minutes or until they are slightly golden.
For prettier cookies, push a few raisins as well a a few pieces of walnut into the soft dough as soon as the cookies come out of the oven.