Ingredients
Method
- Line a baking sheet with parchment and preheat the oven to 350º.
- Make flax eggs and set aside.*
- In a large bowl, combine dry ingredients and mix together.
- Add wet ingredients and stir to combine. If necessary, use your hands to make sure everything is mixed well.
- Form the cookies into balls, about 1/4 cup of the mixture in each. Arrange them on the baking sheet and press down to flatten.
- Place the sheet into the oven and bake for 18-20 minutes, until the cookies are golden brown and crispy on the bottom.
- They keep for 3-5 days – enjoy!
Notes
*How to Make a Flax Egg*
– In a small bowl, combine 1 tablespoon ground flax and 3 tablespoons water.
– Stir together to combine. Let rest until it thickens. For this recipe, you'll need to double the quantities. *The Difference Between Rolled Oats and Quick Oats*
– You need to use both types of oats as recommended in the recipe because they act differently and play an important role.
– Quick oats are cut thinner and rolled flatter. They cook more quickly than rolled oats and have a different texture.
– In a small bowl, combine 1 tablespoon ground flax and 3 tablespoons water.
– Stir together to combine. Let rest until it thickens. For this recipe, you'll need to double the quantities. *The Difference Between Rolled Oats and Quick Oats*
– You need to use both types of oats as recommended in the recipe because they act differently and play an important role.
– Quick oats are cut thinner and rolled flatter. They cook more quickly than rolled oats and have a different texture.