| For the cookies |
| ½ cup coconut oil |
| ¼ cup ground flax seed |
| ¼ cup water |
| ¾ cup flour |
| 1 teaspoon cinnamon |
| ½ teaspoon baking soda |
| ½ teaspoon salt |
| 1 ¾ cup rolled oats (not instant oats) |
| ½ cup white chocolate chips |
| ¼ cup dried cranberries |
| ¼ cup dried blueberries |
Steps
- Preheat oven to 375°.
- Combine ¼ cup ground flaxseed and ¼ cup water. This is your egg substitute.
- Mix the dough according to the creaming method.
- Scoop out cookies in ping-pong sized balls.
- Place on ungreased cookie sheet and bake for 8 to 12 minutes, or until desired doneness level.
- Makes about 2 dozen cookies.