Easy Vegan Breakfast Cookies

Easy Vegan Breakfast Cookies

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

395

kcal

These breakfast cookies are PERECT for when you need a quick, filling and on-the-go option. Plus you can add whatever nuts and dried fruits that you want.

Ingredients

  • 2 tablespoons ground flaxseed meal

  • 2 cups rolled oats (certified gluten-free, as needed)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 3/4 cup smooth, creamy peanut butter

  • 1/2 cup pure maple syrup

  • 1 1/2 teaspoons pure vanilla extract

  • 1/2 cup golden raisins

  • 1/3 cup hemp seeds (also called hemp hearts)

Preparation

  • Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
  • Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
  • In a large bowl, mix together the dry ingredients: oats, baking powder, baking soda, and salt.
  • In a medium bowl, mix together the wet ingredients: prepared flax eggs, nut butter, maple syrup, and vanilla. Whisk until smooth.
  • Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles cookie dough. Fold in dried cranberries and hemp seeds using the spatula.
  • If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
  • Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheet (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
  • Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.

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