Makes 30 cookies Ingredients: 2 ¼ cups gluten-free oats 2 cups spelt flour 1 ½ cups dried cranberries 1 cup sunflower seeds ¾ cup dried coconut (unsweetened) ¾ cup cocoa nibs ½ cup pumpkin seeds ½ cup sliced almonds ½ cup hemp hearts ½ cup brown sugar ½ tbsp. cinnamon 1 cup unsweetened almond milk ¾ cup grapeseed oil ¼ cup water ¼ cup molasses 1 tbsp. Flora Beyond Greens A pinch of sea salt Instructions: 1. Preheat the oven to 350 ̊F. 2. Line a rimmed sheet pan with parchment paper. 3. Combine all of the dry ingredients in a bowl & mix together. 4. Combine all of the wet ingredients in a bowl and mix well. 5. Combine wet mixture to dry mixture and gently mix together. 6. Using an ice cream scoop or a spoon, shape cookies into 2-inch mounds. Sprinkle the cookies with a pinch of sea salt. 7. Bake for 12 to 13 minutes, or until the edges are just golden. Do not over bake. Let cool completely before serving.