2 C. flour (I used gluten free)
1 tsp. baking soda
1 tsp. salt
1 ½ tsp. Cinnamon

1/2 C. brown sugar

1/2 C. agave syrup

1 C. coconut oil

2 C. quick cooking oats
2 Eggs

1/3 C. vanilla soy milk

1/4 C. raisins
1 tsp. vanilla

Sift together flour, baking soda, salt and cinnamon. Add oats, coconut oil, sugar, agave syrup, eggs, milk and vanilla.
Beat until blended.
Drop by tablespoonfuls on parchment lined cookie sheet.

375° oven 10-12 minutes until golden.