Breakfast Cookies

• 分量: 22
• 調理時間: 20 mins
• 総時間: 40 minutes

材料

2 tablespoons ground flaxseed meal

2 cups (190g) rolled oats (certified gluten-free, as needed)

Heaping 1/2 cup (50g) unsweetened shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup (190g) smooth, creamy variety of almond butter (can sub cashew butter) (see Note 1)

1/2 cup (160g) pure maple syrup

1 1/2 teaspoons pure vanilla extract

Mix-Ins

1/2 cup (~75g) dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries (see Note 2)

1/2 cup (70g) pepitas, sunflower seeds, or nuts of choice chopped (see Note 3)

1/3 cup (48g) hemp seeds (also called hemp hearts)

手順

Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.

Arrange two racks in the top third and bottom third of the oven. Preheat the oven to 350ºF/175ºC. Line two large sheet pans with parchment paper.

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

In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.

Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula.

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 or scant 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don't really spread).

I have a 2-tablespoon cookie scoop and do a big heaping scoop of that. It's 35g to 40g of dough per cookie.

Alternatively, measure the dough out with a spoon and shape into a round using your hands.

Lightly flatten the top of each cookie with your hands.

Bake the cookies for 18-20 minutes.

After 5 minutes, use a spatula to carefully transfer them to a cooling rack.

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

メモ

Note 1: It’s important to use a smooth, fairly runny variety of almond butter since there’s no oil in this recipe. Don’t use the crusty bottom of the jar! If nut-free, use tahini.

Note 2: If you want to keep these cookies entirely refined sugar-free, use a naturally sugar-free dried fruit like currants, sultanas, or chopped mango or apricots (most varieties of dried cranberries and blueberries have added sugar).

If you want something a little more traditional cookie-like, these are REALLY good with mini vegan chocolate chips (I love the chocolate chips from Enjoy Life).

Note 3: Nut options we’ve tried: almonds, walnuts, pecans, cashews, macadamia nuts. They all work! Just be sure to chop well so you don’t get big pieces.