Instructions

• Prepare the flax eggs by combining ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10 to 15 minutes to gel together.
• Arrange a rack in the top third and in the bottom third of the oven. Preheat the oven to 350ºF/175ºC. Line two large sheet pans with parchment paper.
• In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, salt, and cinnamon if using.
• In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
• Pour the wet mixture into the dry ingredients, using a silicone spatula to mix until the mixture resembles cookie dough. Fold in your desired mix-ins.
• If the dough is too sticky, refrigerate it for 10-15 minutes to firm up slightly.
• Use a cookie scoop or large spoon to scoop 35 to 40g of dough per cookie onto the prepared sheet pans, spacing them about ½ inch apart.
• Lightly flatten the top of each cookie, then transfer the pans to the oven. Bake for 18-20 minutes, or until the bottoms are lightly golden.
• Remove from the oven and let rest for 5 minutes before transferring cookies to a cooling rack.
• Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.