From Dreena Burton’s Eat, Drink and Be Vegan
Makes about 12 cookies- I usually double it!
- 1 cup rolled oats (NOT instant- use the whole oats!)
- 2/3 cup spelt flour (you can sub other flours, but lower gluten ones work best- like whole wheat pastry or all-purpose)
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 tablespoons unsweetened shredded coconut (if you don’t like coconut, add an extra tablespoon of oats)
- 1 cup mix-ins (have fun here! I always use chocolate chips, and I also love pecans, walnuts, chopped peanuts, dried fruit, M&Ms, etc.)
- 1/3 cup flax seeds
- 1/2 cup maple syrup (this can also be subbed for melted honey or agave, but it changes the flavor, so play around and figure out what you like)
- 3 tablespoons nut butter (natural almond butter gives them the best consistency)
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons canola oil (melted coconut oil works too, but again, it changes the taste and texture a bit)
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the oats, flour, sea salt, cinnamon, coconut and mix-ins with a fork.
- In a separate smaller bowl, mix the flax, maple syrup, nut butter, vanilla and oil until all the chunks of nut butter are gone.
- Pour the wet mixture into the dry, and stir well until everything is well combined and no dry patches remain.
- Use a tablespoon (for small cookies) or a 1/4 measuring cup (for large cookies) to drop the cookies onto the baking sheet. They can be rather close, since the cookies don’t spread much.
- Bake for exactly 13 minutes. Remove from the oven and allow to cool for a minute before transferring to a wire rack to cool.