These vegan breakfast cookies are stuffed with fibre, wholesome fat, and have a incredible texture! They’re a pleasant option to begin your day with a cup of tea.
I’m in my period of attempting to streamline my mornings with ready breakfast or lunch objects, to make getting Bean prepared for varsity a bit smoother. I prefer to maintain a minimum of some leftover pizza, egg bites, or these breakfast cookies within the freezer. They’re so useful for days the place I’ve barely obtained time to pack Bean a lunch.
I’ve additionally been making breakfast cups, one thing between in a single day oats and a chia pudding, for breakfast as effectively. I’ll publish the recipe for that ultimately as effectively, however it’s been one thing we make a number of instances every week for each Bean and Eddie.
These vegan breakfast cookies are additionally nut-free in case you use pumpkin seed butter. I’ve been looking for extra methods to incorporate plant-based fat for Bean, and these have been nice for that goal! Bean prefers chocolate chip cookies (I get it), however I’ve actually loved these within the morning as I discover my urge for food will not be often that huge very first thing. I simply want one thing to go along with my morning cup of caffeine. These vegan breakfast cookies have been simply excellent for that.
This recipe is customized from Sally’s Baking Dependancy, which have been already vegan, nonetheless I simply didn’t have a number of the identical substances readily available. Plus, I actually haven’t been having fun with bananas in baked items (except they’re banana bread) these days. So I made just a few changes to the recipe to swimsuit my pantry and my preferences.
Use licensed gluten-free oats if you’re baking these for somebody gluten-free! This recipe was developed in partnership with One Diploma Organics, who has natural and gluten-free oats!
Vegan Breakfast Cookies
Servings: 18 cookies
Elements
- 6 medjool dates, pitted and chopped
- 1/2 cup boiling sizzling water
- 2 tbsp floor flax seeds
- 1/2 cup nut or seed butter I used pumpkin, however almond, pure peanut, and cashew butter would all be scrumptious right here
- 1/4 cup maple syrup
- 2 cups rolled oats
- 1/2 cup pumpkin seeds salted or unsalted works, i used salted
- 1/2 tsp kosher salt
- 1/2 cup dried cranberries
Directions
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Preheat oven to 325F.
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Soak the medjool dates with boiling water till softened they usually begin to make a free paste, between 2-5 minutes
6 medjool dates, pitted and chopped, 1/2 cup boiling sizzling water
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Add the bottom flax meal to the dates and let gel for one more minute or so.
2 tbsp floor flax seeds
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If it is advisable to loosen up the nut or seed butter within the microwave, warmth at 30 second increments into it is homogenous and straightforward to work with. Then add maple syrup and the date/flax combination and blend effectively.
1/2 cup nut or seed butter, 1/4 cup maple syrup
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Combine within the rolled oats, pumpkin seeds, kosher salt, and dried cranberries. Combine the whole lot very well till the whole lot is effectively blended up.
2 cups rolled oats, 1/2 cup pumpkin seeds, 1/2 tsp kosher salt, 1/2 cup dried cranberries
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Unfold on a lined baking sheet, and form into flattened mounds. These cookies will not unfold or rise within the oven, so they’ll stay the identical form you set into the oven. Bake for 15-18 minutes, till you see the perimeters get browned.
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Take away from the oven and let stand for a minimum of 5 minutes earlier than eradicating from the tray.
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Switch to an hermetic container and luxuriate in inside 3-4 days. Freeze inside a day if you’ll not eat earlier than then!
