Vegan Oatmeal Cookies with Cranberries and Pumpkin Seeds

Ingredients

• Flaxseeds 2 spoons
• Oat flakes 5 oz
• Coconut flakes 0 oz
• Baking Powder ½ spoons
• Activated Baking Soda ½ spoons
• Salt ½ spoons
• Margarine 5 oz
• Maple syrup 5 fl oz
• Vanilla extract 1 tablespoon
• Dried cranberries with sugar 5 oz
• Pumpkin seed oil 0 oz

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Mix the flaxseed flour with 80 ml of water. Stir well and let it sit for 15 minutes.

Step 3

In a large bowl, combine the dry ingredients: rolled oats, shredded coconut, baking powder, baking soda, and salt.

Step 4

In another bowl, mix the margarine and the flax mixture. Whip until smooth.

Step 5

Add maple syrup and vanilla extract.

Step 6

Add the butter mixture to the dry ingredients, mixing the dough with a silicone spatula.

Step 7

Once the dough is smooth, add the cranberries and pumpkin seeds, and mix well. Refrigerate for 10-15 minutes.

Step 8

Line two large baking sheets with parchment paper.

Step 9

Using a large spoon, drop the cookie dough onto the baking sheet. Each cookie is approximately 3 tablespoons of dough. You can fit about 12 cookies on one baking sheet. Bake for 20 minutes at 345°F.

Step 10

Let the baked cookies rest for 5 minutes, then carefully transfer them to a cooling rack. Serve with your favorite beverages. Store the cookies in an airtight container.