Description
Simple, nutritious cookies suitable for a quick vegan breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/4 cup maple syrup
- 2 tablespoons plant milk
- 1 teaspoon vanilla extract
- 1/2 cup mixed dried fruit and seeds (e.g., raisins, pumpkin seeds)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the oats, almond flour, flaxseed, baking powder, cinnamon, and salt. Mix well.
- In a separate small bowl, whisk together the mashed banana, maple syrup, plant milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Fold in the dried fruit and seeds.
- Drop rounded tablespoons of the batter onto the prepared baking sheet, flattening them slightly with the back of the spoon.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute maple syrup with agave nectar.
- For a different flavor, add 1/4 cup of chopped nuts instead of some of the dried fruit.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, breakfast cookies, superfood, oat, flaxseed, maple syrup, quick breakfast