If you love the comforting, salty flavours of a traditional oatmeal cookie, you’ll love this crunchy upgrade using our Sprouted Corn Flakes and Sprouted Rolled Oats. This sweet-and-savoury treat is so satisfying, you’ll want to serve them as a second breakfast course (they do include corn flakes, after all!)
Yield: 20 cookies
2 sticks vegan buttery spread (we used Earth Balance), at room temperature
1 cup packed brown sugar
1/2 cup sugar
2 tbsp ground flax
5 tbsp warm water
1 tsp vanilla extract
1 cup all-purpose flour
3/4 cup One Degree Organics Sprouted Red Fife Flour
1 tsp baking soda
1/2 tsp salt
2 cups One Degree Organics Sprouted Rolled Oats
1 1/2 cups One Degree Organics Sprouted Corn Flakes
1/2 cup shredded coconut
Preheat the oven to 325 degrees F. In a small bowl, combine flax and water and let gel for 5 minutes.
Meanwhile, combine the flours, soda and salt in a medium bowl. In a large bowl, cream together the butter and sugars. Add flax mixture and stir until well combined. Add flour and mix until just combined. Add oats and coconut and combine. Fold in corn flakes.
Divide into golf ball-sized mounds and place on a baking sheet fitted with parchment paper. Refrigerate 20 minutes then divide dough balls between three cookie sheets, leaving lots of room for cookies to expand. Flatten dough balls with the palm of your hand and bake until the bottom is light golden brown, approximately 35 minutes, turning halfway. Cool on sheet for 10 minutes before transferring to a rack to cool completely.