Crunchy, sweet, and full of goodness, these Vegan Crunchy Oatmeal Cookies are simple to make and taste amazing! After one bite, I know I will not stop until the cookie disappears.
Preheat the oven at 170 C / 340 F. Line the baking sheet with parchment paper or a baking mat.
In a mixing bowl, add the flour, oats, almond flakes, salt, cinnamon, and ground ginger. Mix all together.
Add maple syrup, coconut oil, and vanilla extract. Use a fork to combine.
Then stir in the dried cranberries and pumpkin seeds. The mixture should be a little bit wet.
Use a tablespoon to scoop out the mixture onto the baking sheet, evenly spaced. Use a cookie cutter or round mold to help to shape the cookies.
Place into the oven to bake for 12-15 minutes at 170 C / 340 F until golden brown.
Transfer onto a wire rack to let them cool down completely. You can leave them in the oven too cool for 15 minutes so they can be more crispy. Then EAT!