Prep these healthy cookies on the weekends for a mid-week breakfast or snack on-the-go! They are delicious and contain glowing skin benefits such as omega-3 & 6, vitamin E, protein and antioxidants. Vegan, gluten free and refined sugar free.
- 2 tablespoons ground flaxseed meal
- 2 cups rolled oats (certified gluten-free, as needed)
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup smooth, natural almond butter
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup dried fruit, such as cranberries, currants, or chopped apricots
- 1/2 cup (60g) pepitas and/or sunflower seeds, chopped
- 1/3 cup (50g) hemp seeds
Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 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, pumpkin/sunflower 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 about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.