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Preparation

• Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
• Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
• In a large bowl, mix together the dry ingredients: oats, baking powder, baking soda, and salt.
• In a medium bowl, mix together the wet ingredients: prepared flax eggs, nut butter, maple syrup, and vanilla. Whisk until smooth.
• Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles cookie dough. Fold in dried cranberries and hemp seeds using the spatula.
• If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
• Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheet (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
• Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.