Spelt Everything Cookies

• 2 Cups Rolled Oats - Bulk Aisle 5
• 1 & 1/2 Cups Whole Wheat Spelt Flour - Bulk Aisle 5 or Aisle 2
• 1 & 1/3 cups Raw Sugar - Bulk Aisle 5
• 1 Tsp. Salt - Bulk Aisle 5
• 1 Tsp. Bob's Red Mill Baking Soda - Aisle 2
• 2 Tbsp. + 2 Tsp. Ener-G Egg Replacer -  Aisle 2
• 2/3 Cup Sunflower Seeds - Bulk Aisle 5
• 1 Cup Slivered Almonds - Bulk Aisle 5
• 1 Cup Pecans, coarsely chopped -            Bulk Aisle 5
• 2/3 Cup Walnuts, coarsely chopped - Bulk Aisle 5
• 2/3 Cup Raisins - Packaged Bulk
• 1 & 2/3 Cups Grapeseed Oil - Aisle 3
• 1 Tsp. Simply Organic Pure Vanilla Extract - Aisle 2
• 1/2 Cup Warm Water 

Preheat oven to 325 degrees fahrenheit. 

Mix first 6 ingredients together in a large mixing bowl.  Stir in seeds, nuts, and raisins.  Combine oil, water, and vanilla.  Then mix with dry ingredients until batter holds together when pressed down, adding more oil if necessary. 

Drop about 1/4 cup portions onto baking sheets lined with greased parchment paper with sufficient space between cookies so you can flatten with the back of a large spoon. 

Bake 12-17 minutes or until edges of cookies are firm.  Cool on wire rack.

Makes 15-18 large cookies.