2 cups rolled oats
1 cup spelt or quinoa flour
3/4 cup shredded unsweetened coconut
1 tbsp cinnamon
1 tsp sea salt
3/4 cup maple syrup
1/2 cup grapeseed oil
1 tsp. vanilla
1 cup chopped pecans or sunflower seeds
1/2 cup raisins or chocolate chips
1. Preheat to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. In a large bowl combine oats, flour, coconut, cinnamon and salt
3. In a small bowl stir together maple syrup, oil and vanilla.
4. Pour wet ingredients into dry ingredients and stir until combined. Fold in the nuts/seeds and raising/chocolate chips.
5. Using a tablespoon, scoop batter into mounds onto prepared cookie sheet. You may need to form them into mounds with your fingers. Bake 15 minutes until lightly browned. Don’t over bake. Note these cookies do not spread.
Karen Gilman is a Certified Holistic Nutritional ConsultantTM and mom to two teenage (yikes!) girls, one vegetarian, one not. For Karen, preparing vegetarian meals for the past 30 years coupled with the Diploma in Natural Nutrition from the Canadian School of Natural Nutrition, has provided her with the insight and tools to provide help to families whose children are vegetarian. If you have a vegetarian in your household grab a copy of her FREE e-book Vegetarian Teen Basics For Busy Parents here: https://www.nutrilicious.ca/ or for a complete guide to vegetarian lunches, download a copy of Karen’s Vegetarian Lunch Box here (http://eepurl.com/dEL_qr).