Ingredients
- 2 Tablespoons Chia Seeds
- 2 Tablespoons Water
- 3 cups Rolled Oats
- 1- 1/2 cup All-purpose Flour
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Ground Cinnamon
- 1/4 teaspoons Ground Nutmeg
- 1/2 teaspoons Kosher Salt
- 3/4 cups Granulated Sugar
- 3/4 cups Melted Coconut Oil
- 1 cup Unsweetened Almond Milk
- 2 teaspoons Agave
- 1 cup Dried Cranberries
- 1/2 cups Shredded Coconut
Instructions
- Preheat oven to 350 degrees F.
- Combine chia seeds and water.
- Set aside and let it set for about 15 minutes.
- Mix together rolled oats, flour, baking powder, spices, and salt in a large mixing bowl; set aside.
- In a small mixing bowl, stir together sugar, coconut oil, milk, and agave.
- Slowly pour this liquid mixture into the dry oat mixture, stirring with a spatula while incorporating.
- Stir in soaked chia seeds last.
- Once ingredients are well incorporated, fold in cranberries and shredded coconut.
- Spoon cookie dough, about 1 1/2 tablespoon, onto nonstick ungreased cookie sheets (or aluminum baking sheets lined with foil).
- Bake for 2022 minutes in the center rack, or until the cookies are browned at the edges.
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