1 cup rolled oats or oat flour
1/2 cup unsweetened shredded coconut
1/4 dried cranberry
1/4 cup raw sunflower seeds
1/4 cup soy milk (or alternative non-dairy milk)
1/4 cup agave
1/2 tsp vanilla extract
1/8 teaspoon cinnamon
pre-heat oven to 350 F
Line a sheet pan with parchment paper and lightly oil
Stir all the wet ingredients together in a bowl and set aside.
In a food processor, add in your rolled oats, and process for 1-2 minutes until the whole oats become a semi fine meal. Add processed oats into a another bowl, along with the coconut, cranberry and sunflower seed, and mix everything together until fully mixed.
Slowing stir in the dry ingredients into the wet bowl with a spatula. Fold together until everything is moistened.
Using a 1 tablespoon cookie scoop (or a spoon), scoop the cookie dough onto the sheet pan, and slightly press them down with your fingers.
Should make about 15 mini cookies. Bake cookies for about 10 minutes or until