Rise and Shine with Wholesome Vegan Breakfast Cookies!
Okay, let's be real, sometimes the morning rush is just too real, and a bowl of kale isn't going to cut it. That's when you need a secret weapon: these ridiculously easy and delicious vegan breakfast cookies!
I'm not usually a 'cookie for breakfast' kind of gal, but hey, life's too short for bland mornings. And let's be honest, airplane food is nobody's friend, especially if you're trying to keep it plant-based. So, I whipped up these beauties for a recent trip, and they were a game-changer. They're super portable, filling and just what you need to keep you happy and energized on the go.
These cookies are not only incredibly simple to make – we're talking one-bowl, minimal-fuss kind of easy – but they're also packed with wholesome, feel-good ingredients that'll keep you going. Forget refined sugars, flours, and excessive oils. We're using the good stuff here, and they taste absolutely amazing!
Think of these as your go-to morning snack. They're chewy on the inside, crispy on the outside, and they pair perfectly with a steaming mug of coffee. Pop a couple in your bag for those mornings you're running out the door, and you've got a healthy and nutritious breakfast in hand.
So, ditch the boring breakfast routine and join the cookie club. You won't be disappointed!
Recipe:
Yields: 9 cookies Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
- 90g / 1 cup rolled jumbo oats
- 1/3 cup almond meal (or any finely ground nuts)
- 3 tbsp desiccated coconut or hemp seeds
- ½ tsp cinnamon or vanilla essence
- ¼ tsp baking soda
- 45ml / 3 tbsp 100% natural nut butter (smooth almond butter is great!)
- 45ml / 3 tbsp maple syrup or agave syrup
- 1/3 cup mashed ripe banana (1 medium)
- Fresh or dried berries, to decorate (optional)
Method:
- Preheat your oven to 160°C (fan) or 180°C (no fan) and line a baking tray with parchment paper.
- In a medium bowl, combine all the ingredients (except the berries). Make sure everything is evenly distributed. If you prefer, you can mix the wet ingredients (nut butter, maple syrup, and banana) separately first, but it's not crucial.
- The mixture should be sticky and dense. If it seems too loose, add a few more oats. If it is a little stiff you can add a little splash of non dairy milk to the mixture.
- Chill the mixture in the freezer for 10-15 minutes.
- Scoop or roll the dough into 9 equal portions. About 30g per cookie is perfect. Place them on the baking tray, flatten them gently, and add a berry or two on top if desired.
- Bake for about 20 minutes, until golden brown. Let them cool completely before you enjoy them.
Notes:
- These cookies can be stored in an airtight container for a few days.
Nutritional Information (per cookie approx.)
- Calories: 122
- Sugars: 5g
- Fats: 6g
- Saturates: 1g
- Proteins: 4g
- Carbs: 14g
Happy baking and happy, healthy mornings!