Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl combine the flax meal and water. Let sit for 3 minutes.

Add in the applesauce, sunbutter, and honey. Stir until well combined.

Add in the oats, quinoa, spices and sea salt, and baking soda and stir well.

Lastly add the coconut shreds, raisins and chocolate chips. Fold into mixture.

Using a large ice cream scoop or simply a large spoon, scoop out the mixture and place on a parchment covered baking sheet. Shape into a round plump cookie size.

Bake in the oven for 20-25 minutes.  

Cool before adding the glaze.

In a small saucepan over medium-low heat, place the coconut butter and 2 tsp coconut oil.

Stirring constantly with a spoon until ingredients are melted. 

If glaze is too thick, add more coconut oil 1 teaspoon at a time.

Drizzle on cooled breakfast cookies.