Servings: 16 to 20 cookies
- 1 tbsp flax meal
- 3 tbsp boiling water
- 1 cup almond butter (or whichever nut or seed butter you prefer)
- 1/3 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup quick-cooking oats
- 2/3 cup unsweetened shredded coconut
- 1/3 cup Manitoba Harvest Hemp Hearts
- 1/4 cup mini chocolate chips (if you want the recipe to be vegan then use dairy-free chocolate chips)
- 1/3 cup raisins
Preheat the oven to 350 degrees. Combine the flax meal and boiling water and set aside for around 10 minutes (this acts as the egg in the cookies). Next, add the almond butter, coconut sugar, maple syrup, vanilla and almond milk to a medium-sized bowl and beat with an electric mixer until the mixture is creamy.
Next, stir in the baking soda and sea salt and then add in the rest of the ingredients (including the flax meal and water) and stir until the mixture is well combined. Then, line two pans with parchment paper and drop the cookie dough by tablespoons onto the pan. Flatten down the dough a bit with a fork so they spread out evenly when they're cooking.
Bake them in the oven for 15-20 minutes or until they are golden brown around the edges. Once you take the cookies out of the oven, let them cool on the pan for a few minutes and then transfer them to a cooling rack. After they are completely cooled, store the cookies in an airtight container.