Recipe & photo courtesy of Emma Kula.
These delicious oatmeal cookies are packed with everything you want – crunchy seeds, sweet shredded coconut, juicy dried cranberries and of course, plenty of chopped dark chocolate. A hint of cinnamon & molasses add a wonderful depth of flavour that takes them above your average healthy cookie! They’re made in one bowl, are vegan & gluten-free and take only 15 minutes to whip up. And yes, you can absolutely eat them for breakfast 🙂
¼ c. peanut butter (or any nut butter you like)
2 tbsp. melted coconut oil
2 tbsp. pure maple syrup
2 tbsp. molasses
1-2 tbsp brown sugar or coconut sugar (optional, if you like them sweeter)
¼ tsp sea salt
¼ tsp cinnamon
¼ tsp baking soda
1 c. rolled oats
¼ c. pumpkin seeds
¼ c. unsweetened shredded coconut
¼ c. dried cranberries
3 tbsp. ground flaxseeds
2 tbsp. oat flour (or all-purpose flour)
¼ c. chopped dark chocolate
1 tbsp. milk of choice
Preheat your oven to 350 degrees and grease or line a cookie sheet.
Whisk together your nut butter, coconut oil, maple, molasses, brown sugar, salt, cinnamon and baking soda in a large bowl until smooth. Add in your dry ingredients (oats through flour) and use a spatula to combine everything. Add in the milk to make the dough easier to shape – it will be slightly sticky.
Use wet hands to shape the dough tightly into 8 balls. Place them on your cookie sheet and flatten with your hands, making sure to pat the dough well into rounds so they stay together (they will seem crumbly but will hold together when baked!).
Bake for 12 minutes or until just starting to brown on the tops. Let cool completely and enjoy!