Vegan Breakfast Cookies

Combine ground flax (1 tbsp) and water (3 tbsp) in a mixing bowl and let sit for 3-5 minutes until it thickens to an egg-like consistency. Start 3m timer

Add agave (0.25 cup), applesauce (0.25 cup), peanut butter (0.33 cup), and vanilla (1.5 tsp) to the flax egg mixture and whisk until well combined.

Stir in spelt flour (0.5 cup), baking powder (0.25 tsp), baking soda (0.5 tsp), and salt (0.5 tsp) until just combined.

Fold in rolled oats (0.75 cup), shredded carrots (0.33 cup), hemp seeds (0.25 cup), chopped walnuts (0.25 cup), chocolate chips (2 tbsp), raisins (2 tbsp), and shredded coconut (2 tbsp) until incorporated. Place the dough in the freezer for 10-15 minutes while the oven preheats. Start 10m timer

Preheat oven to 375F (190C) and line a baking sheet with parchment paper.

Scoop about dough (2 tbsp) for each cookie, roll into a ball, and place onto the prepared baking sheet, flattening slightly with your fingertips.

Ensure cookies are about 2 inches apart to allow for spreading.

Bake for 10-12 minutes, or until the edges are lightly browned. Start 10m timer

Transfer baked cookies to a wire rack and allow to cool slightly.

For later consumption, let them cool completely before storing in an airtight container in the fridge for up to 5 days.