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Ingredients • 2 1/4 cups gluten free oats • 2 cups spelt flour • 1 1/2 cups dried cranberries • 1 cup sunflower seeds • 3/4 cup dried coconut (unsweetened) • 3/4 cup cocoa nibs • 1/2 cup pumpkin seeds • 1/2 cup sliced almonds • 1/2 cup hemp hearts • 1/2 cup brown sugar 1/2 tbsp cinnamon • 1 cup unsweetened almond milk • 3/4 cup grapeseed oil • 1/4 cup water • 1/4 cup molasses • 1 tbsp Beyond Greens® • Sea Salt Instructions: Preheat the oven to 350°. Line a rimmed sheet pan with parchment paper. Combine all of the dry ingredients in a bowl & mix together until just combined. Combine all of the wet ingredients in a bowl and mix well. Add wet mixture to dry mixture until just combined. Using an ice cream scoop or a spoon, shape cookies into 2-inch mounds. Sprinkle the cookies with a pinch of sea salt and bake for 12 to 13 minutes, or until the edges are just golden. Do not over bake. Let cool completely before serving. Makes 30 Servings.