Nut and Seed Breakfast Cookies. Vegan & GF.

I’ve been transitioning away from making breads for the weekly snack as the temperatures rise. They always get too moldy too fast with the humidity (despite my a/c running non stop) so I’ve been whipping up some breakfast cookies. I morphed this recipe to work with what I have on hand and what I wanted to use.

Ingredients:
2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup rolled oats (certified GF and organic is a must)
ΒΎ cup almond flour
1 tbl ground cinnamon
Β½ teaspoon fine sea salt
Β½ teaspoon baking soda
ΒΌ cup pumpkin seeds
ΒΌ cup chopped pecans (whatever nuts you prefer go ahead and use those)
Sesame seeds for the topping
ΒΌ cup of coconut oil (whatever neutral oil you have you should be able to use)
ΒΌ cup smooth peanut or almond butter
β…“ cup maple syrup
2 teaspoons vanilla extract

Method:
Prepare the flax egg by mixing the water and ground flax. Allow to thicken for several minutes. Preheat your oven to 325 degrees. If you have, use a baking mat on your baking sheet.

Once your flax egg is ready, add to you mixer along with your oats, flour, cinnamon, salt, & baking soda. Blend well. Then add your oil, nut butter, syrup and vanilla. Blend. Finally add your seeds/nuts – omitting sesame seeds as I prefer to use them on top of the cookies.

Using a small or large scoop, scoop out the dough and place on your sheet. I sprinkled the sesame seeds on top. Bake for 24-28 minutes – my cookies are large. If you are making tinier cookies, bake for about 12-14 minutes but check them occasionally. Remove and allow to cool and firm up.

Enjoy!

— Knead to Cook

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