Vegan Gluten-Free Breakfast Cookies
These vegan breakfast cookies have been a staple in my house lately! I personally wanted some extra snacks for post runs and they turned into a crowd favorite! I thought I would share them and see if you like them too!
2 tablespoons ground flaxseed meal / 5tbsp of water
2 cups GF rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth, creamy variety of almond butter
1/3 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1/3 cup roasted sunflower seeds
1/3 cup dried cranberries
Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10 minutes.
Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.
In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
Add in the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Stir until well combined.
Fold in sunflower seeds and dried cranberries. If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons onto the prepared baking sheet, spacing them about 1/2 an inch apart. Lightly flatten the top of each cookie with your hands.
Bake the cookies for 18-20 minutes. Let cool, and enjoy!! Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.