Muffin Cookie

For some strange odd reason, I thought these were going to taste like granola - crunchy, hardy & chewy - & nutritious too, no refined sugar (there isn't a good description of the texture of the cookies, just a picture)! Man, I had some high expectations. Somehow mine came out softer & more muffin-like - instead of just raisins, I also used prunes & dates & I didn't have any apple juice, so I used rice milk, I also didn't have regular whole rolled oats, so had to used quick-cook rolled oats. These would be perfect if I were in the mood for some soft muffin-tops, but I never am! I THINK I was hoping for something similar to these Ginger Pecan Oatmeal Crisps minus the egg, nuts & refined sugar! My boyfriend said he'll eat these as "cereal" with rice/oat milk.

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Oatmeal Muffin Cookies
1 cup raisins (prunes, raisins & dates)
1 cup apple juice (rice milk)
1/4 cup coconut oil (4 tblspns)

1 cup oat flour
1 cup whole grain oatmeal
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt

1 cup dried fruit, etc (cranberries, raisins, carob chips)

• Blend raisins, etc + apple juice & oil in a food processor for about 1 minute.
• In a large bowl, combine oat flour, oatmeal, soda, cinnamon & salt. Whisk to combine.
• Fold in apple juice puree & dried fruit, etc.
• If dough is too wet, add some more flour or oats. Refrigerate dough for about 15 - 30 minutes.
• Preheat oven 375F. Line cookie sheets & set aside.
• Spoon onto cookie sheet & press down to flatten cookies. Bake 15- 18 minutes, till golden brown.