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
Units
- 1 1/2 cups quick oats (or old-fashioned rolled oats -do not use thick-cut)
- 1/2 cup all-purpose flour, spooned and leveled (or use whole wheat pastry flour or a gluten-free flour blend)
- 1/3 cup sugar (or use coconut sugar, or light brown sugar)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon of each: allspice, ground ginger, ground cloves, nutmeg
- 1/4 cup sunflower seeds
- 1/4 cup of pumpkin seeds
- 1/2 cup dried cranberries (or dried currants, dried cherries or a combo)
- 1 teaspoon vanilla extract
- 1/4 cup tahini paste (in a pinch, sub with a nut butter)
- 2 teaspoons orange zest (from one large orange)
- 1/4 cup orange juice
- 5 tablespoons olive oil, or substitute with melted coconut oil
Instructions
- Heat oven to 375°F.
- 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 refrigerator, 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.
- Some whole grain flours are “thirstier” than all-purpose flour, and this can make the dough dry, and affect the adherence of the dough. Using a soft, fine flour is best here—fresh whole wheat pastry flour, all-purpose flour work well, and finely ground oat or barley flour.
- If your dough is very dry or crumbly, add a splash of plant-based milk, or a flax “egg” (1 tablespoon flax meal to 2.5 tablespoons water) and mix this 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