Vegan Breakfast Cookies
Vegan breakfast cookies are soft, slightly chewy, and not too sweet! They're the perfect grab-and-go morning treat!
Servings: 12 cookies
Ingredients
Dry
- 1 ½ cups quick oats 120g
- ½ cup all-purpose flour 63g
- ½ cup coconut sugar 100g
- 1 teaspoon baking powder
- ¼ teaspoon Himalayan pink salt
- ¾ cup dried cranberries 90g
- 3 Tablespoons hemp hearts 26g
Wet
- 4 Tablespoons coconut oil melted (45ml)
- ½ cup non-dairy milk 120ml
Instructions
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl combine the dry ingredients.
- Add the wet ingredients to the bowl of dry and mix everything together.
- Form the dough into 10-12 cookie balls. You can use a cookie scoop, spoon, or your hands to collect and shape the dough.
- Place the dough balls onto your prepared baking sheet and gently flatten with your palm.
- Bake at 375ºF for 18-20 minutes.
Notes
- Store cookies in an airtight bag or container on the counter for 3-4 days or in the fridge for up to a week.
Nutrition
Serving: 1 cookie | Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 86mg | Fiber: 1g | Sugar: 16g
