Nutty Vegan Breakfast Cookies
Ingredients
The base
-
2
tablespoons
ground flaxseed
-
6
tablespoons
filtered water
-
1
cup
rolled oats
-
¾
cup
almond flour
-
1 ½
teaspoons
ground cinnamon
-
½
teaspoon
fine sea salt
-
½
teaspoon
baking soda
Add-ins
-
¼
cup
unsweetened shredded coconut
-
¼
cup
pumpkin seeds
-
¼
cup
chopped pecans
-
¼
cup
dairy-free chocolate chips
Wet ingredients
-
¼
cup
avocado oil, sunflower oil OR melted and cooled coconut oil
-
¼
cup
smooth, well-stirred peanut butter
-
⅓
cup
maple syrup
-
1 ½
teaspoons
vanilla extract
Optional
-
to taste
millet for sprinkling
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Combine ground flaxseed and water in a small bowl and let it thicken for 5 minutes.
- In a large bowl, mix rolled oats, almond flour, cinnamon, salt, baking soda, coconut, pumpkin seeds, pecans, and chocolate chips.
- In another bowl, whisk together avocado oil, peanut butter, maple syrup, vanilla, and the thickened flaxseed mixture until creamy.
- Add the wet mixture to the dry ingredients and stir until combined.
- Scoop the batter onto the baking sheet using a scant ¼ cup measure, flatten each cookie, and sprinkle with millet if desired.
- Bake for 28-30 minutes until golden brown and firm, then cool for at least an hour before storing.
Nutrition Facts (estimated)
Servings
11 large cookies
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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