Ingredients – 2 tablespoons ground flaxseed + 5 tablespoons warm water – 1 cup oat flour, made from 1¼ cups whole rolled oats* – 1 cup additional whole rolled oats – ½ cup almond flour – zest of 1 lemon, about ½ tablespoon – ½ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon cinnamon – ½ teaspoon sea salt – ½ cup creamy natural almond butter**

– ¼ cup coconut oil, melted – ½ cup maple syrup – ⅓ cup walnuts – ¾ cup fresh blueberries Instructions – Preheat the oven to 350°F and line a large baking sheet with parchment paper. – In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes. – In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.

– In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture. – Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries. – Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 minutes and then transfer to a wire rack to finish cooling. 

If you take them off the sheet too soon, the cookies may fall apart. – When cookies are completely cool, they can be stored in an airtight container or frozen. Notes *If you are gluten free, be sure to use certified gluten free oats. **Use natural almond butter that doesn't contain any added oils - this can affect cookie cohesion. I use Whole Foods 365 Almond Butter.

Ingredients – 1 cup oat flour – 1 cup (additional) whole rolled oats* (see note) – ½ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon cinnamon – ½ teaspoon sea salt – ½ cup cooked quinoa – 1 cup finely shredded carrots – 2 tablespoons ground flaxseed + 5 tablespoons warm water – ½ cup almond butter – ¼ cup coconut oil, melted – ½ cup maple syrup

Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour. 3. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture. 4. Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.

5. Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling. 6. When cookies are completely cool, they can be stored in an airtight container or frozen. Notes *Be sure to use certified gluten-free oats to make these gluten-free.

Ingredients – 2 cups regular rolled oats – 1 cup whole spelt flour – 1 cup almond meal – ½ teaspoon aluminum-free baking powder – ½ teaspoon ground cardamom – ½ teaspoon ground cinnamon – ¾ cup melted coconut oil – ¾ cup maple syrup – 1 tablespoon vanilla extract – ½ teaspoon sea salt – ¼ cup dried cranberries – ¼ cup vegan mini chocolate chips – ¾ cups pistachios, roughly chopped

Instructions 1. Combine oats, spelt flour, almond meal, baking powder, cardamom and cinnamon in a medium bowl. In another bowl, combine coconut oil, maple syrup, vanilla and salt. Whisk until emulsified. Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 10 to 15 minutes to allow dough to thicken. 2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 

Add cranberries, pistachios and chocolate chips to cookie dough, and mix until combined. 3. Using a damp ¼ cup measure, scoop cookie dough onto baking sheet, flatten slightly, and bake 15 minutes or until golden around the edges. Using a spatula, carefully transfer cookies to a wire rack. They will firm up when completely cool. Store leftover cookies in an airtight containerl in warm weather, store them in the fridge.

Notes Amy's original recipe calls for ½ cup golden raisins instead of the cranberries and chocolate chips. Let raisins soak in boiling water for 10 minutes to plump up before adding to the cookies. She also added the zest of 1 orange, which I skipped.