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Oatmeal Breakfast Cookies [Vegan]
By taking the same basic ingredients of granola, you can create a healthy oatmeal breakfast cookie that satisfies just like a traditional cookie.
Ingredients You Need for Oatmeal Breakfast Cookies [Vegan]
How to Prepare Oatmeal Breakfast Cookies [Vegan]
- Preheat oven to 350 F (180 C) and line 1-2 baking sheets with parchment paper.
- Make your flax “egg” by whisking the flax meal (which is ground flaxseed) with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
- Create the oat flour by blending ¾ cup of rolled oats on high speed until powdery. The texture will be more coarse than regular flour and that’s okay.
- Add the oat flour, rolled oats, baking soda, and salt to a large mixing bowl and give it a stir to combine the ingredients.
- In a medium mixing bowl stir the maple syrup, peanut butter, and vanilla until smooth.
- Pour the peanut butter mixture over the dry ingredients. Add the flax “egg” and mix until well incorporated. The dough will become quite thick, stiff, and sticky.
- Stir in the raisins, pumpkin seeds, and cacao nibs until evenly mixed.
- Using a 3-tablespoon ice cream scoop, (or your hands) make 16 evenly-sized cookies. Pack the dough firmly into the scoop or roll into a ball with your hands. This will help keep the cookies hold their shape as they bake. Pat into a cookie-shaped disk and press an almond into the top. Brush the tops with maple syrup (optional) for a pretty glazed look.
- Bake on prepared cookie sheets for 10 minutes. After 5 minutes, transfer to a cooling rack. When cool, store in an airtight container.
- Cookies will firm up as they cool down.
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