Toast the grains a cup at a time and add them to the wet mixture as the next batch is toasting. Stir in remaining ingredients. Pour some whole wheat flour into a dish. Scoop up around a tablespoonful of the dough and dip one side into the whole wheat flour. Bake for 10-12 minutes, or until lightly browned.
Transfer cookies to a wire rack to cool.
Makes 3 dozen cookies. I have had no problem storing these cookies for several days. Store in an airtight container. Because there is no fat to help them spread, the cookies will be kind of lumpy. Do toast the oats, it ads depth to the flavor.