Chai Vegan Oatmeal Cookies
2 tbsp Anthony’s Goods Flaxseed Meal (+5 tbsp water) 2 cups Anthony’s Goods Old-Fashioned Rolled Oats ½ cup Anthony’s Goods Organic Shredded Coconut ½ tsp baking soda ½ tsp salt ½ tsp baking powder ¾ cup sunflower seed butter ½ cup maple syrup 2 tsp vanilla extract ½ cup chopped dates and dried apricots ⅓ cup Anthony’s Goods Pumpkin Seeds Various spices: 1 tbsp Anthony’s Goods Cassia Cinnamon 1 ½ tsp Anthony’s Goods Ground Ginger Root ½ tsp cardamom powder ¼ tsp ground cloves ¼ tsp ground allspice ¼ tsp ground nutmeg
In a small bowl, mix the flaxseed meal with 5 tbsp water and let the mixture thicken for 10 minutes. In another small bowl, mix all the spices and set aside. In a large bowl, mix together the rolled oats, baking powder, baking soda, salt and shredded coconut. Mix in the spices as well. In a medium bowl, whisk together the flax eggs, sunflower seed butter, vanilla extract and maple syrup. Pour this mixture into the oat mixture. Fold in the chopped dates, dried apricots and the pumpkin seeds and mix until everything is well combined. Line two baking trays with parchment paper and preheat the oven to 350F. Scoop 1 heaping tablespoon of the dough at a time and shape each scoop into a sphere in your palms. Flatten a bit and place on the baking tray. Bake the cookies for 15-20 minutes, until the bottoms are slightly browned.