Description
These healthy, vegan Breakfast Cookies can be made in under 30 minutes! They are chock-full of flavor and sustenance -filled with oats, seeds, spices and dried fruit they are vegan and deliciously addicting! Perfect for breakfast on the go.
Ingredients
- 1 1/2 cups (162 grams) quick or old-fashioned rolled oats (do not use thick-cut)
- 1/2 cup (60 grams) whole wheat pastry flour (or sub all-purpose flour or a GF flour blend)
- 1/3 cup coconut sugar (50 grams) (cane sugar works fine too)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon each of: allspice, ground ginger, ground cloves, nutmeg
- 1/4 cup each of: sunflower seeds, pumpkin seeds, currants, dried cranberries (feel free to make substitutions, so that you have 1 cup total)
- 1 teaspoon vanilla
- 1/4 cup tahini paste
- 2 teaspoons orange zest (from one large orange)
- 1/4 cup orange juice
- 1/4 cup olive oil, plus 1 tablespoon – or sub melted coconut oil
Instructions
- Heat oven to 375 F degrees.
- Combine dry ingredients: oats, flour, baking soda, salt, cinnamon, allspice, ginger, cloves, nutmeg, sunflower seeds, pumpkin seeds, currants, and cranberries in a large bowl.
- Combine wet ingredients: In a separate bowl, mix together vanilla, tahini, orange zest and juice, and olive oil.
- Combine wet and dry ingredients. It may be a little crumbly.
- Form: Using a 1.5 ounce scoop or forming by hand (make sure to wet or oil your hands!) press cookie dough firmly into a scoop or firmly press together into a ball and place on a parchment-lined baking sheet. You should have 9-10 cookies. Press the cookie to flatten so it is a little less than 1/2-inch thick.
- Bake: Turn the oven temperature down to 350F. Bake for 13 minutes. Or until just starting to color.
Notes
Storing: Stored in an airtight container, cookies will keep for 5 days on the counter, 10 days in the fridge or 3 months in the freezer (wrap individually).
Getting the cookies to stick together:
Using a cookie scoop makes a world of difference because you can really pack them in.
Make sure the oats are not thick-cut.
If the flour is grainy it can effect the adhering of the dough. Using a softer flour (not a strong whole wheat) is helpful. Fresh whole wheat pastry flour, all purpose works, as well as oat or barley flour.
Try adding a flax “egg” (1 tablespoon flax meal to 2.5 tablespoons water)
Put 1/2 of the dough into the food processor and pulse a few times. An extra step but maybe a helpful without having to add anything in.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12.3 g
- Sodium: 97.5 mg
- Fat: 12.5 g
- Saturated Fat: 1.9 g
- Carbohydrates: 29.4 g
- Fiber: 3.5 g
- Protein: 5.3 g
- Cholesterol: 0 mg