• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with oil spray. Set aside.
• In a large mixing bowl, whisk all the dry ingredients: flour, quick oats, brown sugar, baking powder, salt, cinnamon. Set aside.
• In another bowl, whisk the peanut butter (or egg), yogurt, maple syrup, vanilla extract, and melted coconut oil.
• Pour the liquid ingredients onto the dry ingredients and stir to combine. The batter should be thick and dense.
• Fold in chocolate chips, raisins, and nuts and stir to evenly combine into the cookie dough.
• Oil your hand with coconut oil, scoop about 2 tablespoon cookie dough, and roll into a ball.
• Place each ball onto the cookie sheet leaving one thumb space between each.
• Slightly flatten the cookies with the palm of your hands - the thinner, the faster they bake and the less soft they are in the center.
• Repeat the step above until all cookies are formed.
• Bake on the center rack of the oven for 15-20 minutes until the cookies are golden brown.
• Cool the cookies down for 10 minutes on the cookie sheet, then transfer them to a cooling rack.

Storage

• Store in a cookie jar for up to 3 days at room temperature or in the fridge. Freeze for 3 months in zip lock bags and thaw the day before at room temperature.