These vegan oatmeal cookies are chewy on the inside and crispy on the outside. For a tangy twist use cranberries and for a sweeter version use chocolate chips. Let cool completely before devouring as they will firm up.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 15 cookies
Preheat the oven to 350 degrees. To start, make the flaxseed eggs by combining 2 tablespoons of ground flax seeds with 5 tablespoons of water, and set aside for 5 minutes.
In a large bowl, mix together the rolled oats, almond flour, cinnamon, baking soda, and sea salt.
In another bowl, mix together the coconut oil, brown sugar, Forager Project Vanilla Yogurt, and flax eggs. Combine the wet ingredients with the dry ingredients. Add the pecans and cranberries or dark chocolate chips and stir. Shape the dough into balls and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes.
Let the cookies cool on a cooling rack then enjoy!
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