Makes 16 cookies / Ready in 30 minutes
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.
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 thereu2019s 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.
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