Vegan Everything Breakfast Cookies
Ingredients
The base
-
2
medium
ripe bananas
-
⅓
cup
pumpkin puree
-
½
cup
almond butter
-
2
Tbsp
refined coconut oil (melted or canola oil)
-
1
tsp
vanilla extract
-
3
Tbsp
agave nectar
The dry ingredients
-
1½
cups
rolled oats
-
½
cup
whole-wheat flour
-
½
cup
almond meal
-
½
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
The mix-ins
-
3
Tbsp
lightly crushed pecans
-
2
Tbsp
dried cranberries
-
½
cup
dairy-free semisweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (176°C).
- In a large bowl, mash the bananas and then mix in almond butter, pumpkin puree, baking powder, baking soda, melted oil, agave nectar, salt, and vanilla.
- Add the oats, almond meal, and flour, and mix well.
- Stir in the chocolate chips, cranberries, and pecans until combined.
- Drop spoonfuls of the mixture onto a baking sheet and flatten slightly.
- Bake for 15-17 minutes until slightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
22 cookies
Calories
146
Total fat
9g
Total carbohydrates
16g
Total protein
3.4g
Sodium
94.8mg
Cholesterol
0mg
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