Peanut Butter Fudge Coconut Raisin Cookies

Ingredients

 * 1 cup spelt or whole wheat flour
 * 1 cup rolled oats (oatmeal), ground
 * 2 cups raisins
 * 1 cup coconut, shredded, unsweetened
 * 1½ cups water
 * ¾ cup carob powder (dark or medium roasted)
 * ¾ cup peanut butter, smooth, natural
 * 1 tbsp vanilla extract

Directions

 * 1) Preheat your oven to 350°F (175°C).
 * 2) Place the spelt, or whole wheat flour, and the ground rolled oats (oatmeal) in a bowl and mix together (the rolled oats can be ground in a blender on high speed. Be sure that the container is dry before grinding).
 * 3) Add the coconut and 1 cup of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
 * 4) Place the water, 1 cup of the raisins, carob, vanilla, and the peanut butter in the container of a high speed blender.
 * 5) Cover and run at high speed until all the ingredients are thoroughly blended and smooth.
 * 6) Add about ¾ of the peanut butter and carob mixture to the flour mixture and mix thoroughly with a stiff spatula or spoon.
 * 7) Gradually add a little more of the fudge mixture until desired consistency is reached.
 * 8) If the cookie dough is too stiff, you may add more of the fudge mixture or water, if there is no fudge mixture remaining.
 * 9) A thinner dough will make a flatter cookie.
 * 10) A stiff dough will make irregular thick cookies like the ones shown in the photo (to test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright) on a non-stick or lightly oiled baking sheet, place the cookie dough in twelve equal sized "mounds" smooth and shape each cookie with a spoon or spatula, as desired.
 * 11) Place the baking sheet in the preheated oven and bake at 350°F for 30 minutes.
 * 12) Various ovens bake differently, so we suggest that you begin checking the cookies after 20 minutes of baking.
 * 13) The cookies should be firm, but not hard.
 * 14) Be careful not to over-bake.
 * 15) When the peanut butter fudge cookies are baked, remove from the oven, cool, and enjoy.