Vegan Superfood Breakfast Cookies

Today’s recipe challenge ended up being rather fortuitous.  You see, one of my co-workers asked me to recreate her favorite bakery breakfast cookies.  Just as I was working on developing that recipe, I saw challenge to create a vegan recipe for January! 

The recipe that caught my eye as I was researching was already vegan (and gluten-free!) so that’s what I made!

These cookies definitely hit the mark as far as breakfast cookies go – lightly sweetened and packed full of awesome ingredients to keep you going through the day.

My co-worker thought they were perfect with a cup of morning coffee!

Vegan Superfood Breakfast Cookies

Adapted from Wife Mama Foodie

1 cup old fashioned oats

½ cup oat flour

½ cup dried cranberries, or dried fruit of choice

½ cup roasted pepitas (pumpkin seeds), or nut of choice

¼ cup ground flax seed

1 tablespoon chia seeds

1 ½ teaspoons ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

½ cup unsweetened applesauce

3 tablespoons coconut oil, melted

¼ cup agave nectar

3 tablespoons unsweetened almond or cashew milk

Preheat the oven to 325 degrees F and line baking sheets with parchment paper or silicone mats.

Place the oats, oat flour, cranberries, pepitas, flax, chia, cinnamon, baking powder, and salt in a large mixing bowl and stir to combine.

In a separate bowl, whisk together the applesauce, melted coconut oil, agave nectar, and cashew milk.

Stir the wet ingredients into the dry and set aside for 5 minutes to allow some of the liquid to be absorbed by the binding ingredients (chia and flax).

Use a large scoop (about 3 tablespoons) to measure out the dough into balls.  Place on the prepared pans and flatten slightly with your palm.

Bake for 18-20 minutes or until lightly browned around the edges.

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