Lenten Oatmeal Cookies with Cranberries and Pumpkin Seeds
45 servings
8 minutes
There's no need to invent any miracles here because of Lent: the lion's share of baked goods are easily prepared with lean margarine, just like these cookies. You definitely need to bake them, because they contain a lot of different flavors: pumpkin seeds, dried cranberries, maple syrup, and coconut.
1
Prepare the ingredients.
2
Mix flaxseed flour and 80 ml of water. Stir and let it sit for 15 minutes.
- Flaxseed (linseed) flour: 2 tablespoons
- Rolled oats: 190 g
3
In a large bowl, mix the dry ingredients: oats, coconut flakes, baking powder, soda, and salt.
- Rolled oats: 190 g
- Desiccated coconut: 50 g
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
4
In another bowl, mix margarine and flax mixture. Whip until smooth.
- Margarine: 190 g
5
Add maple syrup and vanilla extract.
6
Add the oil mixture to the dry ingredients, mixing the dough with a silicone spatula.
- Maple syrup: 160 ml
- Vanilla extract: 1 teaspoon
7
When the dough becomes homogeneous, add cranberries and pumpkin seeds, mix well. Place in the refrigerator for 10-15 minutes.
- Dried cranberries: 80 g
- Pumpkin seeds: 70 g
8
Line two large baking sheets with parchment paper.
9
Use a large spoon to place cookies on the baking sheet. Each cookie is about 3 tablespoons of dough. A baking sheet can hold 12 cookies well. Bake for 20 minutes at 175 degrees.
10
Let the baked cookies sit for 5 minutes, then carefully transfer them to a rack to cool. Serve with your favorite drinks. Store cookies in an airtight container.