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Coffee Cake Oatmeal Breakfast Cookies [Vegan]

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A coffee cake oatmeal breakfast cookie! These taste like an oatmeal cookie with a coffee cake crumble. Soo gooooood. If you like warm cookies and want an excuse to make them in the morning, you’ll love these! Since these have nuts, which are high in fats and protein, and oats which are high in fiber and protein, you’ll feel full after just one cookie. These babies are also very high in calcium, iron, and vitamin E.

Coffee Cake Oatmeal Breakfast Cookies [Vegan]

Calories

336

Serves

8

Ingredients

Cookie:

  • 1 1/3 cup oat flour
  • 1/4 cup cashew
  • 1/4 cup arrowroot flour
  • 1/4 cup almond flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1/4 cup coconut sugar
  • 1/2 cup chopped goji berries
  • 1/2 cup almond milk
  • 1/4 cup coconut yogurt (any vegan yogurt will do)
Surface flour:
  • approx. 1/4 cup oat flour for surface and kneading
Coffee Cake Crumble:
  • 1/4 cup oats
  • 3 tbsp of coconut oil (solid form, not melted)
  • 1/4 cup coconut sugar
  • pinch of sea salt
  • pinch of orange peel (fresh is great)

Preparation

  1. Freeze 1/4 cup coconut oil for at least 45 min-1 hour so it doesn’t melt when you mix it. If you don’t have time to freeze it that long and want to do around 10 minutes instead, you may want to skip the high speed blender and use a pastry blender to really work it in without melting it.
  2. Preheat oven to 400° F
  3. Mix all dry ingredients together and put in a high speed blender or food processor for 15 seconds. We want to evenly distribute the fat (coconut oil) so its pea-sized.
  4. Sparely mix all of the wet ingredients together and add the dry ingredients to the wet ingredients. Don’t overmix!
  5. Knead into a ball and transfer to a lightly (oat) floured surface. It’s easiest when you flour your hands as well.
  6. Shape into cookie disks (frisbee shape), OR into a 1/2 inch thick circle and cut into 8 slices.
  7. Mk the crumble by mixing everything together in a both. Top each slice with the coffee cake crumble and bake for 20 minutes or until golden brown.
  8. Let it rest for 5-10 minutes until you can pick it up easily.

Notes

For best results, follow step one about an hour in advance of when you want to bake the cookies!

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AUTHOR & RECIPE DETAILS


photo

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


Hi there, I'm Michaell! One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2 year old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog. Every Friday I launch a new family friendly recipe that even the pickiest eaters will eat. Join my mailing list on my blog - Foodscape - or add me to your social media so I can share with you too!

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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0 comments on “Coffee Cake Oatmeal Breakfast Cookies [Vegan]”

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phoebe hughes
1 Years Ago

why call this recipe a coffee oatmeal cookie if there isn\'t a single drop of coffee in it? also the coffee cake crumble part has both no coffee and no instructions how to make it.


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Merry Pearson
2 Years Ago

This process is unclear too. Has my comment been submitted?


Reply
Merry Pearson
2 Years Ago

The instructions for your breakfast cookies are unclear. There is no coconut oil listed in the cookie ingredients and there are no instructions for making the crumble mixture.


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