1-In a medium bowl, whisk together the whole grain flour, baking soda, cinnamon, nutmeg, and salt. Set aside to ensure the dry ingredients mix evenly.

2-In another bowl, use an electric mixer to beat the softened coconut oil and coconut sugar for a few minutes until well combined. Add the egg, vanilla extract, and raw honey, then beat until fully mixed for a smooth batter.

3-Gradually add the dry ingredients to the wet ingredients, mixing until everything is fully combined into a uniform dough.

4-Cover the bowl with plastic wrap and refrigerate the dough for 30 to 60 minutes, or until it is completely chilled, which helps with texture and shape.

5-Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper for easy baking and cleanup.

6-Roll the chilled dough into balls about the size of a walnut, placing them about 2 inches apart on the prepared baking sheets.

7-Bake for 8 to 10 minutes until the cookies are just right, then allow them to cool on the baking sheet for about 1 minute before transferring to wire racks.