Gluten-Free Vegan Breakfast Cookies
Start your day off with these superfood-packed gluten free vegan breakfast cookies. Made in just 30 minutes for a breakfast or snack that will fuel you up all morning long.
THE RECIPE
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 flax eggs
- 1/4 cup melted coconut oil
- 1/3 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin seeds
- 1/4 cup cranberries or raisins
- 1/4 cup chopped walnut
- 2 tablespoons chia seeds
INSTRUCTIONS
- Preheat the oven to 350 F.
- In a medium-sized bowl combine oats, almond meal, shredded coconut, cinnamon, baking powder and soda, and salt.
- In a small blender combine the water and flax seeds to make flax eggs.
- In a small bowl combine flax eggs, coconut oil, peanut butter, maple syrup, and vanilla extract.
- Add the wet ingredients to dry and stir to combine.
- Fold in pumpkin seeds, cranberries, walnuts, and chia seeds.
- Round about 1/4 cup of dough into a ball and place on baking sheet. Repeat until dough is gone. Press down lightly and bake for 12-15 minutes until lightly browned.
- Remove from oven and let cookies cool for 10 minutes on baking sheet before transferring them to a wire rack to cool completely.
- Store in airtight container for up to 5 days.
Source: mydarlingvegan.com
