1 cup organic unbleached all-purpose flour

11/2 cups organic oats

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon sea salt

6 tablespoons organic palm shortening

2 tablespoons vegetable oil, such as canola

3/4 cup Wholesome Sweeteners Organic Raw Blue Agave syrup

1 teaspoon organic vanilla

3/4 cup organic raisins

Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment or a silpat to prevent sticking.

Mix the flour, oats, baking soda, cinnamon, nutmeg and salt.  Set aside.

Using hand-held beaters or a table-top mixer, cream the shortening and oil.  Gradually pour in the agave and vanilla till smooth and creamy.  Add the flour and mix till combined.  Stir in the raisins.

Drop the batter by the spoonful onto the prepared cookie sheets.  (The dough does not spread much so if you prefer flatter cookies, flatten the dough with wet fingers).  Bake for about 10 minutes rotating pans halfway through.  Cool on a rack.

Makes about 4 dozen cookies