Gluten-Free Vegan Oatmeal Breakfast Cookies
Ingredients
Dry
- 1 1/4 cup (120 grams) rolled oats
- 3/4 cup (70 grams) rolled oats blended into flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
Wet
- 1 1/2 tablespoons flax meal whisked with 3 tablespoons water
- 1/2 cup maple syrup (plus more for brushing the tops)
- 1/2 cup peanut butter
- 1 teaspoon vanilla
Mix ins
- 1/4 cup (37 grams) raisins
- 1/4 cup (37 grams) raw pumpkin seeds
- 1/4 cup (30 grams) cacao nibs
Preparation
Prepare the flax egg by whisking flax meal with water and let it sit for a few minutes to thicken.
In a separate bowl, mix together the dry ingredients including rolled oats, oat flour, baking soda, and salt.
In another bowl, combine the wet ingredients by stirring the flax egg, maple syrup, peanut butter, and vanilla until smooth.
Add the wet mixture to the dry ingredients and stir until well combined.
Fold in the mix-ins including raisins, pumpkin seeds, and cacao nibs.
Shape the dough into cookie forms and place on a baking sheet.
Bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until golden brown.
Brush the tops with additional maple syrup if desired and let cool before serving.
Tips
Soak the oats in filtered water for at least a few hours before using to improve nutrient absorption and aid digestion.
Limit servings to about 1/2 cup of oats equivalent per person to avoid potential bloating, especially if you have IBS.
This recipe is inspired by health benefits of oats, such as beta-glucan for cholesterol reduction and immune support.
