Nutty Vegan Breakfast Cookies

Prep + cook time: 15 + 30 minutes

Makes: 11 large cookies

Are you looking for a hearty, energy-packed grab-and-go breakfast or snack? These vegan cookies offer a scrumptious energy boost for an afternoon snack at your desk, a quick bite during your holiday shopping, and will even fuel you up during your outdoor chores and whitetail deer hunts. These breakfast cookies are naturally sweetened, dairy-free, egg-free, gluten-free, vegan, and vegetarian, so everyone can enjoy them. But honestly, no one will even know the difference! I sent samples of these delightful gems around and I can confirm that they are homesteader and hunter approved.

Ingredients

2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup rolled oats (certified GF if necessary)
¾ cup almond flour
1 ½ teaspoons ground cinnamon
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ cup unsweetened shredded coconut
¼ cup pumpkin seeds
¼ cup chopped pecans
¼ cup dairy-free chocolate chips
¼ cup avocado oil, sunflower oil, OR melted and cooled coconut oil
¼ cup smooth, well-stirred peanut butter
1/3 cup Sapwood maple syrup
1 ½ teaspoons vanilla extract
millet, for sprinkling (optional)

Process

Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone mat.

In a small bowl, combine the ground flaxseed and water. Stir to combine and set aside to thicken for 5 minutes.

In a large bowl, combine the rolled oats, almond flour, cinnamon, salt, baking soda, coconut, pumpkin seeds, pecans, and chocolate chips. Stir to combine.

In a medium bowl, combine the avocado oil, peanut butter, maple syrup, vanilla, and the thickened flaxseed mixture. Whisk until thoroughly combined and creamy.

Add the avocado oil mixture to the dry ingredients in the large bowl. Using a spatula, stir until you have a thick batter, and all ingredients are thoroughly combined.

Using a scant ¼ cup measure, scoop up the batter and bang it out onto the prepared baking sheet. Repeat with the remaining dough.

Flatten each portion of dough out with your palm while simultaneously shaping the sides of the cookie with your other hand – you want solid edges, not craggy ones. Top each cookie with a sprinkle of millet.

Bake the vegan breakfast cookies for 28-30 minutes, or until golden brown and slightly firm.

Let them cool thoroughly (at least one hour) before storing in a loosely covered container/aluminum foil/Beeswrap setup at room temperature for up to 5 days.