In a large mixing bowl, stir together the chia seeds and water. Allow it to rest while you gather the rest of the ingredients.

Next stir in the applesauce, pumpkin, almond butter, sugar, coconut oil, hemp seeds and spices. Once everything is incorporated, fold in the raisins, coconut shreds, followed by the rolled oats.

Cover the bowl (I like to use a dinner plate, which fits over the top of my favorite mixing bowl), and refrigerate overnight.

The next morning, set the bowl on the counter, and preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silpat.

The batter will seem dry and hard, but that’s ok! Use a spoon to scoop out about 2 heaping tablespoons of batter per cookie. Mold the batter in your hands to create a thick, flat disc. The batter won’t really spread in the oven, so whatever shape you create, will be the final product.

Make 12 cookies. Bake for 22 minutes, until the edges of the cookies start to turn a nice golden brown.

Allow the cookies to rest on the tray after baking for about 5 minutes before transferring them to a cooling rack. The cookies are best completely cool, so walk away if you have no self control.

Enjoy these cookies with your favorite cup of tea or coffee! Store in an airtight container for up to 4 days.