Vegan Breakfast Cookies

Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside.
Mix together the ground flaxseeds and water in a small bowl, set aside for 5 minutes to form a gel.
In a mixing bowl, mix together the oats, oat flour, chia seeds, baking powder, baking soda and cinnamon.
In a separate bowl, whisk together the flaxseed gel, maple syrup, peanut butter and vanilla extract until smooth.
Next, add the dried cranberries and wet ingredients to the dry ingredients.
Mix until well incorporated. Place in the fridge for 10 minutes for the batter to firm up.
Using an ice cream scoop, scoop out 2-3 tbsp of cookie mixture and shape into a ball and place on prepared tray. Repeat with remaining mixture.
Lightly flatten the tops of each cookie.
Bake in the oven for 10-15 minutes.
Remove and allow to cool on the baking tray before transferring to a cooling rack to cool completely.
Store cooled cookies in an airtight container in a cool, dry place for up to 5 days.