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Ingredients

3 cups rolled oats 1 tablespoon rolled oats ¾ cup whole wheat flour 1 tablespoon whole wheat flour ¾ cup firmly packed brown sugar ½ cup milled flax seeds ½ cup coarsely chopped almonds ½ cup golden raisins 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon baking powder ⅛ teaspoon ground nutmeg ¾ cup canola oil 2 tablespoons canola oil ¾ cup water, or as needed

Nutrition Info

190.6 calories carbohydrate: 20.5 g cholesterol: : - fat: 11.4 g fiber: 2.7 g protein: 3.1 g saturatedFat: 0.9 g servingSize: - sodium: 14.3 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix 3 cups plus 1 tablespoon oats, 3/4 cup plus 1 tablespoon whole wheat flour, brown sugar, flax seeds, almonds, raisins, cinnamon, ginger, baking powder, and nutmeg together in a large bowl.
Stir 3/4 cup plus 2 tablespoons canola oil into the oat mixture. Add water, stir until dough is firm. Let rest about 5 minutes.
Drop tablespoonfuls of dough about 4 inches apart onto the prepared baking sheet. Flatten with a fork to a 3-inch diameter.
Bake in the preheated oven until golden around the edges, 10 to 13 minutes. Cool for 5 minutes before transferring to a wire rack to cool completely.

2 dozen cookies

Packed with nutrition and flavor, these vegan cookies make a perfect after-yoga treat!