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