Servings: Makes about 20 cookies

2oog gluten free rolled oats 2oog gluten free rolled oats
50g unsweetened desiccated coconut 50g unsweetened desiccated coconut
1/2 teaspoon baking powder ½ teaspoon baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon fine sea salt ½ teaspoon fine sea salt
2 flax eggs* 2 flax eggs*
225g smooth almond butter 225g smooth almond butter
120ml maple syrup 120ml maple syrup
1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
75g dried fruit, such as sultanas, cranberries or chopped apricots 75g dried fruit, such as sultanas, cranberries or chopped apricots
50g hulled hemp seeds 50g hulled hemp seeds
35g pumpkin seeds, chopped 35g pumpkin seeds, chopped
35g sunflower seeds, chopped 35g sunflower seeds, chopped
 
* For two flax eggs, combine 2 tablespoons ground flaxseed meal with 6 tablespoons warm water. Stir and let sit for 15 minutes to form an egg like consistency. note: For two flax eggs, combine 2 tablespoons ground flaxseed meal with 6 tablespoons warm water. Stir and let sit for 15 minutes to form an egg like consistency.

Prepare the flax eggs as described above.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with greaseproof paper.
In a large bowl, mix together all the dry ingredients (oats, coconut, baking powder, baking soda, salt, dried fruit).
In a saucepan, melt the almond butter, maple syrup, vanilla whisking until smooth. Add the flax egg.
Pour the wet mixture into the dry ingredients and mix everything until the mixture resembles a cookie dough.
If the dough is too sticky to handle, refrigerate it for 10 to 15 minutes to firm up slightly.
Add an ice cream sized scoop of dough onto the prepared baking sheet spacing them about 1 inch apart. Leave them in round hummocks or lightly flatten the top of each cookie with your hands or a fork.
Bake the cookies for 15 to 20 minutes. Allow to cool for 5 minutes on the tray then use a spatula to carefully transfer them to a cooling rack.