Vegan Breakfast Cookies
Ingredients
Dry Ingredients
-
1½
cups
rolled oats
-
½
cup
whole wheat pastry flour
-
⅓
cup
coconut sugar
-
¼
teaspoon
baking soda
-
¼
teaspoon
sea salt
-
½
teaspoon
cinnamon
-
¼
teaspoon
allspice
-
¼
teaspoon
ginger
-
¼
teaspoon
cloves
-
¼
teaspoon
nutmeg
-
¼
cup
sunflower seeds
-
¼
cup
pumpkin seeds
-
¼
cup
currants
-
¼
cup
dried cranberries
Wet Ingredients
-
½
teaspoon
vanilla
-
¼
cup
tahini paste
-
2
teaspoons
orange zest
-
¼
cup
orange juice
-
¼
cup
olive oil
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine all dry ingredients including oats, flour, baking soda, salt, spices, and seeds.
- In a separate bowl, mix together all wet ingredients until well combined.
- Add the wet mixture to the dry ingredients and mix until crumbly.
- Use a scoop to form the dough into balls and place them on a parchment-lined baking sheet, flattening them slightly.
- Lower the oven temperature to 350°F and bake for 13 minutes or until lightly colored.
Nutrition Facts (estimated)
Servings
10 cookies
Calories
240
Total fat
12.5g
Total carbohydrates
28g
Total protein
5.1g
Sodium
97.5mg
Cholesterol
0mg
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