Ingredients

The following ingredients have 20 Servings
  • 3/4 cup vegan buttery spread
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/2 cup organic cane sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 Tablespoon vanilla extract
  • 1 1/2 cup whole spelt flour (or all-purpose flour, or a gluten free flour blend like Namaste Perfect Flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups dairy free chocolate chips
  • 1 1/2 cups old fashioned oats
  • 1 cup unsweetened shredded coconut
  • 1/2 cup pumpkin seeds

Instruction

  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Place the vegan buttery spread, coconut sugar, cane sugar, and vanilla in a mixing bowl and mix on medium speed until creamy. Add the unsweetened applesauce and mix together.
  • Add the spelt flour, baking powder, baking soda, cinnamon, and sea salt, and mix on low speed to combine.
  • Turn off the mixer and stir in the chocolate chips, oats, coconut, and pumpkin seeds. Mix well with a spoon.
  • Use a cookie dough scoop to drop the dough onto the lined cookie sheet - you should be able to fit about 8 cookies on a sheet - these are large!
  • Bake at 350 degrees for about 10-12 minutes, until golden brown. Do not overbake. Allow cookies to cool on the cookie sheet before moving to a tray or plate.
  • Repeat steps 5-6 with remaining batter.