Makes 30 cookies
Ingredients:
2 ¼ cups gluten-free oats2 cups spelt flour
1 ½ cups dried cranberries
1 cup sunflower seeds
¾ cup dried coconut (unsweetened)
¾ cup cocoa nibs
½ cup pumpkin seeds
½ cup sliced almonds
½ cup hemp hearts
½ cup brown sugar
½ tbsp. cinnamon
1 cup unsweetened almond milk
¾ cup grapeseed oil
¼ cup water
¼ cup molasses
1 tbsp. Flora Beyond Greens
A pinch of sea salt
Instructions:
- Preheat the oven to 350 ̊F.
- Line a rimmed sheet pan with parchment paper.
- Combine all of the dry ingredients in a bowl & mix together.
- Combine all of the wet ingredients in a bowl and mix well.
- Combine wet mixture to dry mixture and gently mix together.
- Using an ice cream scoop or a spoon, shape cookies into 2-inch mounds. Sprinkle the cookies with a pinch of sea salt.
- Bake for 12 to 13 minutes, or until the edges are just golden. Do not over bake. Let cool completely before serving.
