🥘 Ingredients
- ground flaxseed meal 2 tbsp
- rolled oats 2 cup
- Heaping unsweetened shredded coconut ½ cup
- baking powder ½ tsp
- baking soda ½ tsp
- fine sea salt ½ tsp
- smooth ¾ cup
- pure maple syrup ½ cup
- pure vanilla extract 1 ½ tsp
- dried fruit such as cranberries ½ cup
- pepitas ½ cup
- hemp seeds 0.33 cup
It’s important to use a smooth, fairly runny variety of almond butter since there’s no oil in this recipe. Don’t use the crusty bottom of the jar! If you want to keep these cookies entirely refined sugar free, use a naturally sugar-free dried fruit like currants, sultanas, or chopped mango or apricots (most varieties of dried cranberries and blueberries have added sugar). If you want something a little more traditional cookie-like, these are REALLY good with mini vegan chocolate chips (I love the chocolate chips from Enjoy Life). Nut options we’ve tried: almonds, walnuts, pecans, cashews, macadamia nuts. They all work! Just be sure to chop well so you don’t get big pieces. Storage: Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.
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1Gather: ground flaxseed meal , rolled oats , Heaping unsweetened shredded coconut , baking powder , baking soda , fine sea salt , smooth , pure maple syrup , pure vanilla extract . For the mix-ins: dried fruit such as cranberries , pepitas , hemp seeds .
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2Prepare the flax eggs. Combine the ground flaxseed meal with 5 tbsp water. Stir and let sit for 10-15 minutes to gel together.
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3Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 350ºF / 175ºC. Line two large sheet pans with parchment paper.
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4In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
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5In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
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6Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula. If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
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7Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons or scant 3 tablespoons of dough onto the prepared baking sheet, spacing them about ½ inch (1.3 cm) apart, 12 cookies per sheet pan (they don't really spread). I have a 2-tablespoon cookie scoop and do a big heaping scoop of that. It's 1.2 oz (35g) of dough per cookie. Alternatively, measure the dough out with a spoon and shape into a round using your hands. Lightly flatten the top of each cookie with your hands.
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8Bake the cookies for 18-20 minutes . After 5 minutes, use a spatula to carefully transfer them to a cooling rack.