Vegan Gluten-Free Breakfast Cookies

Vegan Gluten-Free Breakfast Cookies Recipe:

These vegan breakfast cookies have been a staple in my house lately! I personally wanted some extra snacks for post runs and they turned into a crowd favorite! I thought I would share them and see if you like them too! 


Vegan Gluten-Free Breakfast Cookies Ingredients:


• 2 tablespoons ground flaxseed meal / 5tbsp of water

• 2 cups GF rolled oats

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup smooth, creamy variety of almond butter

• 1/3 cup pure maple syrup

• 1 1/2 teaspoons pure vanilla extract

• 1/3 cup roasted sunflower seeds

• 1/3 cup dried cranberries

Directions;

• Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10 minutes. 


• Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.

• In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.


• Add in the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Stir until well combined.

• Fold in sunflower seeds and dried cranberries.

If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.


• Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons onto the prepared baking sheet, spacing them about 1/2 an inch apart.

Lightly flatten the top of each cookie with your hands.


• Bake the cookies for 18-20 minutes. Let cool, and enjoy!!


Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.