Perfect at the dawn of the day, as a midday munchie or for a delicious dessert!
I don’t know about you, but when I hear the word “cookie” I automatically think, “Yes please!”
You say the words “breakfast cookie” and I’m even more excited!
If calling it a “breakfast cookie” gives me the excuse to eat it before 8am, I’m all in!
Not only are these cookies magnificent to have in the morning for breakfast, but they also make a magical midday pick-me-up or a delightful dessert!
They’re also vegan & gluten free!
So what’s not to love??
Here’s what you need:
2 ½ Cups of Gluten Free Old Fashioned Oats
4 Tablespoons of melted Coconut Oil
4 Tablespoons of ground Flax seeds**
½ Cup Filtered Water**
1/3 Cup of room temperature Natural Peanut Butter
¾ Cup of Coconut Sugar
¼ Teaspoon of Sea Salt
½ Teaspoon of Baking Soda
1 Teaspoon of Vanilla Extract
1/3 Cup of your favorite Chocolate Chips (optional but excellent)
**I’ve made these cookies with both chia seeds and flax seeds as the “egg substitute” with success, but I favor the flax as they have a more “rustic” feel.
Side Note: Be sure to increase the filtered water to 1 Cup if using Chia Seeds.
Note: While this recipe will work and will be absolutely awesome if made immediately after mixing, I find that if I mix everything up and then allow it to “rest” or “hydrate” overnight, it allows the cookies to become fluffier, fuller and quite frankly, fantastic!
Here’s what you do:
Step 1: Line a baking sheet with parchment paper & preheat your oven to 350°F.
Step 2: Mix the flax seeds and filtered water together in a small bowl, stir thoroughly, and set aside. This will create your “flax egg.” Be sure to allow it to sit for at least 10-15 minutes.
Step 3: Add two cups of the oats to a blender or food processor, reserving the ½ cup for later, and process until you create an “oat flour.”
Step 4: Combine all of the dry ingredients (the Oat Flour, Coconut Sugar, Sea Salt, remaining ½ cup of unprocessed Oats and Baking Soda) together in a large bowl & whisk together.
Step 5: Melt the Coconut Oil until it’s a liquid, add it to the dry ingredients in the large bowl & stir together.
Step 6: Add the “Flax egg,” Peanut Butter and Vanilla into the large bowl and mix everything together until they are assimilated and it forms a uniform dough.
Step 7: Fold-in the chocolate chips and stir the dough until they’re evenly incorporated.
Step 8: Allow the mixture to “rest” for at least 30 minutes, but ideally 24 hours before baking.
Step 9: Scoop the dough into tablespoon-sized scoops and place them on the cookie sheet spaced evenly apart.
Step 10: Bake for 10-12 minutes or until golden brown.
Step 11: Allow them to cool for a few minutes on the cookie sheet, and then remove them from the cookie sheet and transfer them to a wire rack to finish cooling completely.
Store up to a week in an airtight container, though i doubt they will last that long. 😉
Create, eat, & enjoy!!
Stephanie Maguire ~ Crunchy Veggie Mama
After transitioning from the “standard american diet” to a lifestyle that is “plant-based, gluten-free & clean eating,” she reversed multiple mounting health concerns, lost 110 pounds and fell pregnant! Stephanie shares her story and her recipes on her blog, Crunchy Veggie Mama, where she is a “mama on mission to motivate & inspire others so they too can live the happy, healthy, holistic life of their dreams!” You can find more of her plant-based plates on crunchyveggiemama.com.