Vegan Breakfast Cookies
If you’re anything like me, you probably had a parent tell you at some point in your life that you couldn’t have cookies for breakfast because they don’t contain many nutrients and are high in sugar and fats. “But Jenelle, I’m a grown adult and I make my own decisions now!” you may find yourself yelling at your computer screen. And while you’re right, I have a secret for you - you can have cookies for breakfast without the negative health effects. Heck, you could have these for a snack on the go too, or maybe even nibble on them for lunch if you’re feeling peckish. These cookies are filled with lots of fibre and protein thanks to the inclusion of hemp seeds, flax, and pumpkin seeds. They’re vegan approved, and perhaps even more difficult, they’re kid approved because they’re cookies!
Prep time: 10 min Total time: 30 min Servings: 12 cookies
Ingredients:
2 tbsp ground flax
4 tbsp of water
2 cups whole oats
1/2 cup shredded coconut
1/2 cup pumpkin seeds
½ cup chopped dates
1/3 cup hemp seeds
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 cup maple syrup
3/4 cup almond butter (or any nut butter of your choice)
2 tsp vanilla extract
Instructions:
Step 1: Pre-heat oven to 350 degrees. Line two baking pans with parchment paper.
Step 2: Mix flaxseed and water together and set aside while it firms up. Combine all dry ingredients into one bowl (oats, coconut, pumpkin seeds, chopped dates, hemp seeds, baking powder, baking soda, sea salt, cinnamon) and wet ingredients (maple syrup, almond butter, vanilla) into another bowl.
Step 3: Combine dry and wet ingredients together along with the flax seed and water mixture. Form the resulting batter into a ball that fits in your palm and place on parchment paper. Flatten the cookie until it’s about an inch in width and shape with your hand if needed. (Tip: If your hands get too sticky, wetting them and then shaping the cookie helps).
Step 4: Bake for 20 minutes or until the cookie is browned on the edges.
