Breakfast Cookies (egg, dairy, wheat, refined sugar free)

Ingredients:

2 T ground flaxseeds
1 C rolled oats
1 C desiccated coconut
3/4 C chosen flour (almond flour, or brown rice flour is my preference)
1/2 C goji berries, or dried cranberries
1/3 C pepitas
1/2 tsp cinnamon 
1/3 C sunflower seeds
1/3 C raw honey or pure maple syrup
1/4 C coconut oil
​1 tsp vanilla extract

Method:

Preheat oven to 180 degrees.
To create your flax-eggs; In a small bowl combine 2 T ground flaxseeds with 5 T water and stir to combine. Set aside while you complete the following steps. 
In a separate bowl combine all remaining dry ingredients and stir to combine.
In a small saucepan gently heat the chosen sweetener, coconut oil and vanilla extract until melted.
Pour the melted liquid into the dry mix, along with the flax-eggs and stir to combine, it will be nice and sticky (I prefer to use my hands!).
Line a baking tray with baking paper, and then roll small amounts of the mixture between your palms and then flatten into cookie shapes on the baking tray (TIP: if the mixture sticks to your hands, lightly oil your hands with coconut oil).
Bake for around 15 minutes, or until golden.
Allow to cool on a baking wrack and then store in an airtight container in the fridge.
​Enjoy xx