Charger Oatmeal Cookies
                               By Dee Nicovich



1 c.                 Honey or Barley Malt
2 T.                 Almond Butter
¼ c.                Olive Oil
¼ t.                 Real Salt
3 T.                 Wheat Germ
2 T.                 Fresh Squeezed Lemon
1 c.                 Whole Wheat Pastry Flour
1 ½ c.             Quick Oats
1 t.                  Vanilla
¼ t.                 Jamaican Allspice
¼ c.                 Coconut (Unsweetened)
½ c.                 Raisins (Soaked 5 minutes in distilled water)
¼ c.                 Chopped Pecans


1.        Cream honey, almond butter, olive oil, vanilla, lemon and
       salt, together in a large bowl.

2.        Add remaining ingredients and mix well.

3.        Press a small amount of mixture into a small ice cream
       scoop, drop onto an oil cookie sheet, and flatten with the
       bottom of a metal measuring cup to form a round cookie.

4.        Bake at 350 degrees F. 12-15 minutes (until lightly
brown).             Delicious!
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