⅓ cup natural nut or seed butter (I used almond butter)
¼ cup melted coconut oil (or any other liquid oil)
⅓ cup coconut sugar or brown sugar
1 tsp pure vanilla extract
A pinch of salt
1 cup oat flour
⅓ cup oats (quick or rolled)
½ tsp baking soda
1 tsp ground cinnamon
¼ cup chopped nuts (I used walnuts)
¼ cup dried fruit*, chopped if large (I used cherries)
¼ cup chocolate chunks
2 tbsp shredded coconut (optional)
Instructions
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
In a medium or large mixing bowl, make the chia egg by combining the ground chia seeds and water in a small bowl. Add the nut butter, oil, sugar, vanilla extract, and salt and mix with a spatula until homogeneous.
Add the remaining ingredients and mix until everything is incorporated and a dough forms.
Divide dough into 8 to 10 portions and roll into a ball. Place dough balls on the prepared cookie sheet and press down until about ½" to ¾" thick; smooth around the edges as needed. The dough will not spread much in the oven so you can place them relatively close together if necessary.
Bake in the preheated oven for 15-22 minutes, depending on size, until cookies are golden brown. Once done, remove from oven and cool for at least 10 minutes before eating.
Notes
*If your dried fruit is very hard, soak it in hot water for about 2 or 3 minutes to re-hydrate before adding to the dough.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-breakfast-cookies/