Mix 1 tbsp flaxseed meal with 2.5 tbsp water to forma flax egg.

Let it sit for 10-15 minutes.

Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.

In a large bowl, combine 1 cup oats, 1/4 cup shredded coconut, 1/4 tsp each of baking powder, baking soda, and salt.In another bowl, mix 3/8 cup almond butter, 1/4 cup rice malt syrup, 3/4 tsp vanilla, and the flax egg until smooth.

Combine wet and dry ingredients, then fold in 1/4 cup mixed seeds and nuts, and 2.5 tbsp hemp seeds. If the dough is sticky, chill for 10-15 minutes.

Scoop 2 tbsp of dough per cookie onto the baking sheet, leaving a 1/2 inch gap between cookies.

Flatten each cookie slightly, then bake for 18-20minutes.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack