Step 1

In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.

Step 2

Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).

Step 3

Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.

Step 4

Stir the oats to loosen and break them down slightly; add the baking powder and vigorously stir to blend.

Step 5

Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet.  Sprinkle the reserved fruit bits on top of cookies.

Step 6

Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.

Step 7

Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.