2 1/4 cups quick cooking oats

2 cups spelt flour

1 cup sunflower seeds

3/4 cup + 2 tbsp pumpkin seeds

1/2 cup shredded coconut, unsweetened

1/4 cup flax seeds

1 cup granulated cane suger

2 1/4 tsp sea salt

1 3/4 (250gms + a bit) dark chocolate chips

1 1/4 cups raisins

1/4 cup water

1/4 cup blackstrap molasses

3/4 canola oil

1 cup soy milk

Preheat oven to 350 F. Line baking trays with parchment paper.

In a VERY large bowl, combine dry ingrediants - evrything from oats to raisins.
In a seperate large bowl, combine wet ingredians - everything from water to soy milk. Add wet ingrediants to dry ingrediants and mix until just combined. Do not over mix.

Portion cookie dough using a 1/3 cup measure and place onto lined baking tray. Gently flatted cookie before baking.

Bake for 24 minutes or until lightly browned. Yields 24 cookies (better to make smaller).