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Breakfast Oatmeal Cookies

Hey all!

These vegan Breakfast Oatmeal Cookies are hands down my favorite thing to eat right now. They’re  so easy to make and are packed with lots of nutrients. Who said that an on the go breakfast can’t be both both delicious and healthy?!

Breakfast Oatmeal Cookies | Sweet & Sorrel

If you know one things about Jamaicans, it’s that we take breakfast seriously. Breakfast is usually a heavy meal of yams, dumplings, bananas, and some kind of meat. It makes sense, since the idea is that breakfast is supposed to set you up for the long day ahead. But as much as I love a traditional Jamaican breakfast, it just doesn’t work with my schedule. I’m often running out the door in the mornings to try to make it to work and don’t have time to make a full meal, yet alone sit down to eat it!

Breakfast Oatmeal Cookies | Sweet & Sorrel

That’s why these oatmeal cookies are the perfect solution. These cookies are easy to make ahead of time, and can last me the whole week. Even better, because they are homemade, I can customize the ingredients. That means I can add all the good stuff, and none of the bad (ok, maybe just a tiny bit of the bad 🙂 )

Breakfast Oatmeal Cookies | Sweet & Sorrel

While I am not vegan (cheese is just too tempting!), I generally don’t have dairy or eggs in my house. These cookies use a flax egg, which gives you a generous amount of protein. They also feature rolled oats (you can use the gluten free kind), shredded coconut, pumpkin seeds, and cranberries.

Breakfast Oatmeal Cookies | Sweet & Sorrel

Once baked, these cookies can be stored in an airtight container for up to a week and can be enjoyed on the go.

Breakfast Oatmeal Cookies | Sweet & Sorrel

Give this recipe a try and let me know what you think. In the meantime, I’ll go back to stuffing my face with these cookies. Nothing to see here….

Ingredients

  • 1 cups traditional rolled oats
  • 1 cup oat flour*
  • 1 tbsp coconut oil
  • 1 flax egg **
  • 2 tbsp agave
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup pumpkin seeds (optional)
  • 1/4 cup dried cranberries (optional)

makes 6 cookies

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a medium sized bowl, combine your dry ingredients: oats, oat flour, cinnamon, baking powder, baking soda, and salt. In another bowl, whisk together the flax egg, vanilla, agave, and oil. The mixture should resemble caramel. Slowly fold the dry ingredients into the wet ingredients, making sure everything is evenly coated. Then fold in your optional mix ins.
  3. Using a greased ice cream/cookie scoop, portion out the batter into equal sized cookies. Press down on the cookies slightly to give them their shape.
  4. Bake at 350 degrees for 12 minutes. If you’re patient enough, turn off the oven and let the cookies sit in the warm oven for another 5 minutes after baking for additional color. Then enjoy!

* To make the oat flour, simply pulse oats in a food processor until fine.

** To make a flax egg, mix 1 tbsp ground flaxseed and 2 tbsp water. Let the mixture sit for 10-12 minutes, or until thick.

 

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