Good Morning Breakfast Cookies

Solid Greeting Breakfast Cookies: an simplified direction for feel-good, energy-boosting cookies prefab with object ingredients. Vegan and Gluten Disentangled.


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GOOD MORNING BREAKFAST COOKIES 
INGREDIENTS
  • 1 cup gluten-free rolled oats
  • ½ cup homemade, gluten-free oat flour*
  • ¾ cup unsweetened shredded coconut, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 15 mins)
  • ¼ cup melted coconut oil
  • ½ cup natural, unsalted almond butter
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • Add-in Ingredients
  • ½ cup almonds, finely chopped
  • ¼ cup cashews, finely chopped
  • ¾ cup pitted, chopped dates (about 6-8 medjool dates)
INSTRUCTIONS
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, flour, ½ cup coconut, cinnamon, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until you get a cohesive cookie dough. Fold in almonds, cashews, dates and remaining ¼ cup coconut.
  5. Scoop about 3 tablespoons of cookie dough into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.
  6. Bake for 8-11 minutes.
  7. Using a spatula, carefully remove cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!


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