These cookies have become a daily staple in my house. They replace all those “fake healthy” granola bars that we used to take to work as snacks. They’re packed with nutrition with natural peanut butter, flax meal and oatmeal! You’ll notice that there’s no refined white sugar, flour or tons of added fat in these babies; they’re better than that – and so are YOU!Tip: These cookies freeze really well, so they're great to make in big batches for the whole week!
Makes 11–12 cookies
Dry Ingredients
2/3 cup spelt flour (you can use whole wheat flour, just reduce the total amount by about 3 tbsp)
1 cup quick oats or rolled oats (I use half rolled and half quick)
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 –1/3 cup raisins or chopped dried fruit (optional)
3–4 tbsp chocolate chips (optional)
1 tsp baking powder
Wet Ingredients
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup or agave
3 tbsp peanut butter (may use cashew, almond, or hemp seed butter)
1 1/2 tsp vanilla extract
2 tbsp organic canola oil
Directions
- Preheat oven to 350°F (180°C).
- In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and chocolate chips, sift in baking powder, and stir until well combined.
- In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Then stir in oil.
- Add wet mixture to dry, and stir until just well combined (try not to overmix).
- Line a baking sheet with parchment paper or grease lightly.
- Spoon batter onto baking sheet evenly space apart, and lightly flatten.
- Bake for 11-12 minutes (no longer, or they will dry out).
- Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
Enjoy!!
This recipe is taken from Eat, Drink and be Vegan by Dreena Burton
