Vegan Breakfast Cookies
These Gluten-free Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Gluten-free flourless, wholesome, Soy-free Oil-free Recipe. No Bananas
Servings: 18
Ingredients
- 1 flax egg (1 tbsp flax seed meal mixed in 2.5 tbsp water)
- 1/4 cup nut butter
- 1/2 cup maple syrup
- 1/2 to 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup old fashioned oats , certified gluten-free if needed. Or omit and add more of the seeds, nuts and coconut
- 1/4 cup coconut
- 1/3 cup seeds , sunflower, pumpkin, hemp, sesame, chia or use a mix of seeds and chopped nuts such as pecans, walnuts (toast seeds or nuts before adding for nuttier flavor variation)
- 3 tbsp chocolate chips plus 1 tbsp for topping or use dried fruit
Instructions
- Make flax egg by mixing 1 tbsp flax seed meal with 2.5 tbsp warm water in a large bowl.
- Add the nut butter, maple syrup, and vanilla extract and mix well.
- Mix the baking powder and salt into the almond flour. Add to the bowl.
- Add oats, coconut, seeds, chocolate. Mix everything until well combined. Press and mix to evenly hydrate the dry ingredients. Chill for half an hour.
- Preheat the oven to 340 deg F (170 C). Scoop and place on parchment lined baking sheet. Press to shape into flat cookies. Press chocolate chips on top.
- Bake for 18 to 20 mins. Cool completely then store on the counter in a covered container for the week. Refrigerate for a few weeks. Freeze for upto 2 months.
Video
Notes
Use Chai spice or pumpkin pie spice or gingerbread spice blends for flavor variation.
Nutrition is for 1 cookie
Nutrition
Calories: 142.9kcal | Carbohydrates: 13.52g | Protein: 4.11g | Fat: 8.55g | Saturated Fat: 1.58g | Sodium: 36.03mg | Potassium: 84.54mg | Fiber: 1.99g | Sugar: 7.25g | Vitamin A: 24.79IU | Calcium: 51.48mg | Iron: 1.16mg