What you need...
1 cup rolled oats (blended until fine)
10 dates (blended with 2 tbsp water)
2 tbsp coconut oil (melted if it isn't already)
1 1/2 to 2 tbsp light coconut milk
2 tbsp dried unsweetened coconut
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 or less tsp nutmeg (I use a few scrapes of a nutmeg nut across a grater)
2 tbsp dried cranberries
You can add any or all of these to the recipe but you may need to adjust the liquid (the coconut milk) to account for extra dryness - up to 1 tbsp or more if needed.
*1 tbsp chopped pecans
*1 tbsp flaxseed
*1-2 tsp wheat germ
*Vegan chocolate chips (thought this takes away the "no-sugar-added" part)
*1 to 2 tbsp cane sugar (again, takes away the "no-sugar-added" part but some people like sweeter cookies so I thought I'd have a suggestion for it here)
Turn on the oven to 375°.
Blend the oats first and set aside.
Then blend the dates and, after they are chopped, add in the 2 tbsp water. The dates will congeal to look like the picture to the right. Add more water if it's still not moist enough.
Add dates, dried coconut, baking powder, cinnamon, nutmeg, coconut oil, and coconut milk. Use a fork or spoon and mix it all togehter. Once it is all moist, add in the cranberries.
Using your hands (because the mixture will still be a bit crumbly and sticky) shape out the cookies onto a small cookie sheet. This batch will make about 12 medium sized cookies. Bake the cookies for about 8 - 10 minutes.
Enjoy these amazing and tasty little cookies!!