These are the perfect grab-and-go breakfast, on-the-run snack, or post-workout nosh. This recipe makes a lot of large cookies, but fear not: They freeze beautifully. This means they’ll be close at hand when a cookie craving strikes.
2 cups gluten-free rolled oats
3/4 cup almond flour
1/2 cup quinoa flour
1/4 cup ground flaxseed
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup hempseeds
1/2 cup raw sesame seeds
1/2 cup raw pumpkin seeds
1/2 cup toasted unsweetened shredded coconut
1 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk or other nondairy milk
1 1/2 tsp vanilla extract
Preheat oven to 350 F. Line baking tray with parchment paper and set aside.
In large bowl, whisk together oats, almond flour, quinoa flour, ground flaxseed, cinnamon, baking soda, salt, hempseeds, sesame seeds, pumpkin seeds, and toasted coconut.
In another bowl, whisk together applesauce, maple syrup, coconut oil, milk, and vanilla extract until well combined. Add wet mixture to dry mixture and, with wooden spoon or spatula, stir to combine.
Place 1/4 cup balls of cookie dough onto prepared baking tray and, with wet hands, press down to flatten slightly. Cookies will not spread while baking, so there’s no need to leave much room between each one. Bake until lightly browned, about 18 to 20 minutes. Allow to cool completely on baking tray before transferring cookies to airtight container. Cookies will keep refrigerated for up to 4 days and can be individually wrapped and stored in the freezer for up to 1 month.
Tip: To make these cookies even more indulgent, try adding a handful of vegan mini chocolate chips.