Vegan Coconut-Cranberry Cookies

• 2 Tablespoons Chia Seeds
• 2 Tablespoons Water
• 3 cups Rolled Oats
• 1- 1/2 cup All-purpose Flour
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/2 teaspoons Kosher Salt
• 3/4 cups Granulated Sugar
• 3/4 cups Melted Coconut Oil
• 1 cup Unsweetened Almond Milk
• 2 teaspoons Agave
• 1 cup Dried Cranberries
• 1/2 cups Shredded Coconut

1. Preheat oven to 350 degrees F.
2. Combine chia seeds and water.
3. Set aside and let it set for about 15 minutes.
4. Mix together rolled oats, flour, baking powder, spices, and salt in a large mixing bowl; set aside.
5. In a small mixing bowl, stir together sugar, coconut oil, milk, and agave.
6. Slowly pour this liquid mixture into the dry oat mixture, stirring with a spatula while incorporating.
7. Stir in soaked chia seeds last.
8. Once ingredients are well incorporated, fold in cranberries and shredded coconut.
9. Spoon cookie dough, about 1 1/2 tablespoon, onto nonstick ungreased cookie sheets (or aluminum baking sheets lined with foil).
10. Bake for 2022 minutes in the center rack, or until the cookies are browned at the edges.

chia seeds, water, rolled oats, allpurpose, baking powder, ground cinnamon, ground nutmeg, kosher salt, sugar, coconut oil, milk, cranberries, shredded coconut

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-coconut-cranberry-cookies/ (may not work)