This is a veganized and de-glutened version of a favourite recipe. I was delighted by how true they are to the original! With a few simple swaps these cookies transformed into a cruetly-free and environmentally-friendly way to enjoy breakfast on the go. They are also customizable to your liking in both size and flavour. Feel free to make more smaller cookies for a snack, or larger cookies for a convenient breakfast. The nuts, seeds, and fruit can also be changed up to suit your taste buds.
Vegan Breakfast Cookies
Ingredients
1 c. oatmeal (gluten free if required)
1/2 c. spelt (for wheat free diets), brown rice (for gluten free diets) or whole wheat pastry flour
1/2 c. buckwheat groats (unroasted, not kasha)
2 tbsp. sunflower seeds
2 tbsp. nut of choice, chopped (walnuts, hazelnuts, even almond pulp works!)
1/2 tsp baking powder
1/8 tsp salt
1/2 c. coconut oil
1/4 c. granulated sugar of choice (organic cane, coconut, sucanat)
1 flax egg (1 tbsp ground flax seed + 3 tbsp warm water)
1/3 c. medium-firm nonGMO tofu
2 tbsp. brown rice syrup
1/4 c. medjool dates (approx 2, pitted)
1/2 c. frozen cranberries
Directions:
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
In a small dish mix together flax egg (1 tbsp. ground flax seed + 3 tbsp. warm water). Set aside.
Mix together dry ingredients in a medium sized bowl and set aside.
In a food processor blend together coconut oil (melt slightly if solid), sugar, flax egg, tofu, brown rice syrup, and dates. Add blended ingredients to dry ingredients and stir until combined.
Add cranberries and stir until combined evenly.
Divide dough into equal sized portions (6 large or 12 small) and place so they are evenly spread apart on cookie sheet. Flatten slightly so they have a ‘hockey puck’ shape.
Bake for 30 minutes (slight browning and flattening should occur). I know these will help power your weekday workings. Enjoy!