Wednesday, April 26, 2017

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed 
2 1/2 tbsp water
1/2 ripe banana, mashed 
2 tbsp unsweetened applesauce
1/4 cup almond butter or peanut butter (or some of each)
1/2 tsp vanilla extract
1 tbsp coconut oil, melted
2 tbsp maple syrup 
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup rolled oats
1/4 cup oat flour
1/4 cup almond meal
2 tbsp chopped walnuts or pecans
1/4 cup dried blueberries (or other dried fruit)

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.
3. Add banana and applesauce and whisk thoroughly to combine.
4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.
5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.
6. Add nuts and dried fruit and stir until just combined. 
7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 
8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.
9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack. 
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.


http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/

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