Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cup (150g) rolled oats
  • 1 cup (65g) unsweetened coconut (or nuts of choice)
  • 1/3 cup (45g) hemp seeds (or seeds of choice)
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground flax + 2 tbsp water
  • 1/4 cup (60g) applesauce
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (65g) nut/seed butter* (I used cashew butter)
  • 1 tsp vanilla extract
  • 2 tbsp cane sugar**
  • 1 tsp cinnamon

Instruction

  • Preheat the oven to 350F.
  • Stir together the ground flax and water. Set aside to thicken.
  • Add the oats, coconut, hemp seeds, baking powder, cinnamon, and salt to a food processor. Grind to a fine flour consistency.
  • Add the nut/seed butter, applesauce, maple syrup, flax egg, and vanilla. Process to form a sticky dough.
  • In a small shallow dish, stir together the cinnamon and sugar.
  • Form into balls. Roll to coat in cinnamon sugar mixture.
  • Arrange on a baking sheet lined with parchment paper.
  • Press to flatten slightly.
  • Bake for 12-15 minuets at 350F or until golden around the edges.
  • Cool for 5-10 minutes. Enjoy!
  • Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.