Wholesome, and very customizable Vegan Breakfast Cookies packed with oats, flax, dried fruit and coconut. So many feel-good ingredients packed into each cookie, and really easy to make!
PREP TIME: 15 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 20cookies
Ingredients
1 cup (250grams)nut or seed butter, smooth & creamy not stiff/dry
½ cup (120ml)maple syrup
1teaspoonvanilla extract
½teaspoonsalt
1teaspoonground cinnamon
2 cups (200grams)old fashioned or rolled oats, certified GF if necessary
4tablespoonsground flaxseed
½ cup (50grams)unsweetened shredded coconut
½ cup (60grams)dried cranberries, or any other dried fruit
½ cup (65grams)chopped nuts, or seeds
a fewdropswater , if required
INSTRUCTIONS
Preheat oven to 350°F (175°C) and line 2 large baking trays with parchment paper or silicone baking mats.
To a large mixing bowl (or a stand mixer) add the nut/seed butter, maple syrup, vanilla, salt, and cinnamon. Mix until combined and smooth.
Pour in the oats, flaxseed, coconut, cranberries, and nuts and mix really well to combine everything. It will be difficult to stir but should come together. If it feels a little dry and isn't combining well after mixing for a while, add a tablespoon or two of water and that will help.
Scoop out about 3 tablespoons of dough per cookie with an ice cream scoop or cookie scoop and place on the prepared baking tray.
Flatten the top of each cookie a bit with your hand. The cookies won't really spread so you don't need much room between them.
Bake in the oven for about 20 minutes or until golden brown around the edges and on the bottom.
Let them cool completely on the tray then store in an airtight container.
NOTES
Store in an airtight container at room temperature for 5 days, the fridge for up to 2 weeks or the freezer for up to 3 months.