Vegan and Gluten-Free Good Morning Breakfast Cookies
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 24 large cookies
Ingredients
¼ cup ground flaxseed + ½ cup warm water
2 cups gluten-free old-fashioned oats
1 cup oat flour
1½ cups unsweetened coconut, shredded
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup melted coconut oil
1 cup almond butter
½ cup pure maple syrup
½ cup coconut sugar
2 tsp pure vanilla extract
1 cup slivered almonds
1 cup raisins
Instructions
Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper and set aside.
In a medium bowl, combine the ground flaxseed and water; allow to sit for 5 minutes to form a gel.
Meanwhile, in a large bowl, whisk together the oats, oat flour, shredded coconut, cinnamon, baking powder, baking soda and salt; set aside.
To the flaxseed, add the coconut oil, almond butter, maple syrup, coconut sugar, and vanilla; whisk until smooth.
Pour the wet mixture over the dry mixture and mix until just combined. Fold in the slivered almonds and raisins. Using a ⅓ cup scoop, heap batter onto the parchment paper and gently press down to flatten the cookie. Repeat with remaining batter.
Bake for 12-15 minutes or until golden. Allow to cool completely on the baking sheets.