I see variations of this cookie EVERYWHERE (maybe this is because I spend time reading Kath, Angela, Gina, and Mere’s blogs….).

I figured if I was going to try it, I should head back to the source — which as far as I can tell, is Dreena

These are actually amazingly awesome once you get past the weird amalgamation of ingredients. I guess I’m just not used to cooking “vegan” because I’m mixing this up thinking there’s no way cookies will be the end result to this. LOL

Very tasty cookies — just sweet enough to satisfy, but also full of good-for-you foods as well!

I will admit I had to buy an entire bag of spelt flour and flaxseed meal — so hit me up with uses for it (that means you, above-referenced-ladies…I don’t know anyone else who cooks with this stuff LOL), or I’m going to be making a whole heck of a lot of these cookies in the coming days.

Super Charge Me Cookies

(Dreena’s Vegan Recipes)

*Dreena says 11-12 cookies…mine must be small because I got 15

1 cup quick oats (All I had was old fashioned, and they still worked)
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut (where the heck do you buy this? I had to use sweetened)
1/4 –1/3 cup raisins or chopped dried fruit
3–4 tbsp carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp almond butter (may use cashew, peanut, hemp seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp organic canola oil


– Preheat oven to 350°F

– In a medium bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined.

– In a separate. smaller bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil.

– Add wet mixture to dry, and stir until just well combined (do not overmix).

– Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten.

– Bake for 13 minutes (no longer, or they will dry out).

– Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

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