1. Mix together all of the ingredients until well combined.
2. Let the dough sit for about 15 minutes while you preheat the oven to 350ºF. This gives time for the oats to absorb some of the moisture and soften a little.
3. Place a piece of parchment paper onto a baking sheet.
4. Wet your hands with water (to prevent sticking) then roll the dough into 12 balls, placing each one on the parchment paper evenly spaced out.
5. Wet your hands with water again then lightly press the balls down into cookie shapes with the palm of your hand. Don’t make them too thin, the cookies do not rise or change shape in the oven so form them into the shape you want.
6. Bake 10-12 mins. They may look a little gooey when you first take them out, but they harden as they cool. I find they are ready in 10 minutes on an aluminum pan and 12 minutes on a stainless steel pan.
   • I like to use stainless steel personally because it’s non-toxic but I still test a couple cookies on a small aluminum pan to give a better cooking time for those who haven’t switched yet.
7. Take out and let cool 10 minutes on the baking sheet then transfer to a wire rack to cool completely. They will harden to a chewy texture as they cool.

Notes:

• I always recommend buying unsweetened dried fruit. It’s delicious and much healthier!
• You can use whatever dried fruit you want, just dice up any large pieces.