Breakfast Cookies
50 minMakes 22 cookies
Vegan breakfast cookies made with oats, almond butter, and flax eggs, studded with seeds and dried fruit.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine two large sheet pans with parchment paper | ||||||
| 2 tablespoons ground flaxseed meal | Prepare flax eggs, let sit 10–15 min | Mix wet ingredients until smooth | Fold in mix-ins until dough forms | Scoop onto pans, flatten lightly | Bake 350°F / 175°C, 18–20 min | Rest 5 min, transfer to cooling rack |
| 190 g rolled oats (certified gluten-free, as needed) | Mix dry ingredients | |||||
| 50 g unsweetened shredded coconut | ||||||
| 1/2 teaspoon baking powder | ||||||
| 1/2 teaspoon baking soda | ||||||
| 1/2 to 1 teaspoon ground cinnamon (optional) | ||||||
| 1/2 teaspoon fine sea salt | ||||||
| 190 g smooth almond butter (can sub cashew butter) | ||||||
| 160 g pure maple syrup | ||||||
| 1 1/2 teaspoons pure vanilla extract | ||||||
| 1/2 cup / ~75 g dried fruit (or mini vegan chocolate chips) | ||||||
| 70 g pepitas or sunflower seeds (or nuts of choice, chopped) | ||||||
| 48 g hemp seeds (also called hemp hearts) | ||||||
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