2cups (190g)rolled oats(certified gluten-free, as needed)
1/2cup (50g)unsweetened shredded coconut
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonfine sea salt
3/4cup (190g)smooth, creamy variety of almond butter(can sub cashew butter) (see Note 1)
1/2cup (160g)pure maple syrup
1 1/2teaspoonspure vanilla extract
Mix-Ins
1/2cupdried fruit (or mini vegan chocolate chips)such as cranberries, currants, blueberries (see Note 2)
1/2 cup (65g) pepitas, sunflower seeds, or nuts of choicechopped (see Note 3)
1/3cup(50g) hemp seeds(also called hemp hearts)
Instructions
Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
Pour 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.
Use 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 1/2 inch 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 about 40g 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.
Bake the cookies for 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.
Video
Notes
Note 1: 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 nut-free, use tahini. Note 2: 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). Note 3: 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.