This recipe has been changed a few times to get the texture most kids would approved.
3 cups rolled oats

1/2 cup spelt flour

100g butter, melted, cooled

1/3 cup maple syrup

1 egg, lightly beaten
1/2 cup raisins
1/2 cup pepitas
Preheat oven to 170°C. Line two baking trays with baking paper. Combine oats, flour, raising and seeds in a bowl. In a seperate bowl, whisk butter, maple and egg together.
Add wet mixture to dry mixture. Set aside for 15 minutes. Roll spoonfuls of mixture into balls and place on trays with some space in between each cookie. Flatten.

Bake for 10- 15 mins. Best results occur when baking one tray at a time.
Once cooked, cool for 10 mins and then transfer to a wire rack.
Store in an air-tight container for up 4 days.
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