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Vegan and Gluten-Free Good Morning Breakfast Cookies + Weekly Menu

Vegan and Gluten-Free Good Morning Breakfast Cookies + Weekly Menu

Vegan and Gluten-Free Good Morning Breakfast Cookies + Weekly Menu is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 15 minutes
Cook time: 14 minutes
Total time: 29 minutes
Yield: 24 Servings
Tags: Vegan
Health Score: 9 %

Ingredients:

1 cup

almond butter
1 tsp

baking powder
1 tsp

baking soda
1/2 cup

coconut oil
1/2 cup

coconut sugar
2 tsp

ground cinnamon
1/4 cup

ground flaxseed
1/2 cup

maple syrup
1 cup

oat flour
2 cups

old-fashioned oats
1 cup

raisins
1 tsp

salt
1 cup

slivered almonds
1 - 1/2 cups

unsweetened shredded coconut
2 tsp

vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper and set aside.In a medium bowl, combine the ground flaxseed and water; allow to sit for 5 minutes to form a gel.Meanwhile, in a large bowl, whisk together the oats, oat flour, shredded coconut, cinnamon, baking powder, baking soda and salt; set aside.To the flaxseed, add the coconut oil, almond butter, maple syrup, coconut sugar, and vanilla; whisk until smooth.

  2. Pour the wet mixture over the dry mixture and mix until just combined. Fold in the slivered almonds and raisins. Using a cup scoop, heap batter onto the parchment paper and gently press down to flatten the cookie. Repeat with remaining batter.

  3. Bake for 12-15 minutes or until golden. Allow to cool completely on the baking sheets.

Wine Pairing :

  • cream sherry
  • madeira
  • prosecco

Breakfast Cookie works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.