Ingredients

The following ingredients have 4 Servings
  • 1 flax egg
  • 2 cups rolled oats
  • ½ cup shredded coconut ((unsweetened))
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup peanut butter ((substitute almond butter))
  • ½ cup maple syrup ((substitute agave nectar))
  • 1 cup dried fruit ((blueberries, raisins, cranberries) or chocolate chips)
  • ½ cup pumpkin seeds ((substitute sunflower or hemp seeds))

Instruction

  • Prepare the flax egg and set aside.
  • Preheat oven to 350°F/175C. Line a baking sheet with parchment paper.
  • Stir together dry ingredients in a mixing bowl.
  • Heat up the peanut butter for a few seconds in the microwave, until it’s pourable. Pour it on top of the dry mixture.
  • Add the maple syrup and flax egg.
  • Add the wet peanut butter mixture to the dry mixture, stirring gently to incorporate.
  • Stir in your favorite add-ins, like seeds, dried fruit, and/or chocolate chips.
  • Set aside for 10 minutes or so to allow the dough to thicken as the oven finishes preheating.
  • Use a large cookie scoop or ¼ cup measuring cup to make large cookies.
  • Flatten them slightly with the bottom of a glass. Set them 1 inch apart on the prepared baking sheet.
  • Bake for 14 to 16 minutes until golden brown on the edges, but still tender in the middle. Leave the cookies on the pan for up to 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container for up to 3 days at room temperature, up to 10 days in the fridge, or up to 2 months in the freezer.
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