- 2 tablespoons flax meal
- ¼ cup water
- ½ cup siggi’s plant-based yogurt*
- ½ cup creamy peanut butter
- ¼ cup pure maple syrup
- 1 ¼ cup quick-cooking oats (112g)**
- ½ cup flour (74g)***
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon*
- ½ teaspoon fine salt
- ¼ cup dried cranberries
- ¼ cup raw or roasted pumpkin seeds
- ¼ cup chocolate chips (we use a mix of dark and white chocolate chips), plus a few more for pressing onto the tops
- In a small bowl or measuring cup, slowly whisk the water and flax meal with a fork. Set aside for 5 minutes to thicken.
- Preheat the oven to 375°. Line two large rimmed baking sheets with parchment paper.
- In a medium bowl, combine the yogurt, peanut butter, and maple syrup; stir together. Add the thickened flax meal mixture and stir until creamy.
- To the same bowl, add the oats, flour, baking soda, baking powder, cinnamon, and salt. Mix until well combined. Fold in the dried cranberries, pumpkin seeds, and chocolate chips.
- Scoop the dough into 16 mounds. Place 8 mounds on each of the prepared baking sheets. Gently shape and press each cookie into a round disc that is about 2- to 2 ½-inches wide and ½-inch thick. If desired, press a few additional chocolate chips, pumpkin seeds, and dried cranberries on top of each cookie.
- Bake one sheet at a time on the middle rack until the cookies are lightly golden brown on the bottoms, about 10 minutes. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Store baked cookies in a covered container at room temperature for up to 5 days. Or, freeze for up to 3 months.
*Yogurt: use siggi’s plant-based yogurt in either the vanilla flavor (available in 24-ounce cartons) or the vanilla-cinnamon flavor (available in 5.3-ounce cartons). If using the vanilla-cinnamon, reduce the ground cinnamon to 1/4 teaspoon. If plant-based is not needed, may use regular siggi’s vanilla yogurt instead.
**Oats: you may sub old-fashioned rolled oats and pulse them in the food processor a few times
***Flour: you may use unbleached all-purpose flour or, for gluten-free cookies, use a 1-for-1 gluten-free flour blend. We have tested with and recommended Bob’s Red Mill 1-to-1 Gluten Free Flour Blend.
Mix-ins: Use 3/4 cup total of any mix-ins you prefer. We used 1/4 cup each of dried cranberries, pumpkin seeds, and chocolate chips, but you can use any favorite trail mix ingredients (read blog post for our suggestions). For a 100% plant-based recipe, use vegan chocolate chips, such as Enjoy Life brand.
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 145 mg
- Carbohydrate: 18 g
- (Fiber: 2 g
- Sugar: 7 g)
- Protein: 5 g
- Cholesterol: 0 mg