Wholesome (Vegan and Gluten Free) Breakfast Cookies

Breakfast Cookies / Vegan & Gluten free

(makes 12 – 15 depending on the size you make them)

You can make a batch of these breakfast cookies and keep them wrapped in “twos” in the freezer. Take them out as needed to thaw the night before. They are great with coffee in the morning, along with fruit or jam. They are also good with a cup of tea as a midday snack to tide you over, as they are not overly sweet.

Processed with VSCOcam

Ingredients:    (preheat oven to 340 degrees)

  • 1 1/2 cup of rolled oats
  • 1/2 cup of oat flour    (you can substitute whole wheat flour for the oat & coconut flour)
  • 1/2 cup of coconut flour
  • 1/4 cup of flaked coconut
  • 1/2 teas. of salt
  • 1/2 teas. of nutmeg
  • Mix the dry ingredients together in a bowl

Processed with VSCOcam

Add:

  • 1/3 cup of honey
  • 1 cup of almond butter
  • 2 TB. of coconut Manna
  • 1 teas. of vanilla
  • 2 small mashed bananas (mash with a fork in a small bowl first)
  • 1/4 cup of pumpkin seeds
  • 1/3 cup of dried cranberries (or raisins)
  • 2 TB. of ground flax seeds
  • 1/4 cup of almonds
  • Stir together well

Processed with VSCOcamProcessed with VSCOcam

Form into 2″ balls and place on a cookie sheet greased with coconut oil. Press down with a spatula to flatten. I pressed a few almonds into the tops before baking.

Processed with VSCOcam

Bake in the oven at 340 degrees for about 10 – 15 minutes, or until lightly browned.

Processed with VSCOcam

Let cool and use a spatula to remove and arrange on a plate.

Processed with VSCOcam

Extra good with a dollop of all fruit jam on top!

Processed with VSCOcam

These Breakfast Cookies are a satisfying treat any time of day!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>