These vegan breakfast cookies, inspired by Kumquat blog, are a fantastic way to begin a year of healthy breakfasts. They are gluten-free and packed with peanut butter protein and punchy dried fruit. The extra hit of salt takes the flavor up a notch, and before you know it, these cookies will most likely become a staple of cleaning out your pantry, wooing your neighbors, and all around impressing anyone craving a cookie, vegan or otherwise.
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- ½ cup crunchy peanut butter
- ¼ cup warm coconut oil
- 1 large egg (or chia seed egg substitute)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla paste or extract
- 2 cups gluten-free rolled oats
- 1 cup raisins
- 1 cup dried cranberries
- 1 teaspoon ground cinnamon
- ¼ scant teaspoon ground nutmeg (you could add 1/8 if you like less nutmeg)
- ¼ teaspoon salt
1.Preheat your oven to 350°, and line a baking sheet with parchment or wax paper.
2. If using, assemble chia seed egg substitute (mix together 1 tablespoon ground chia seeds, 3 tablespoons water) and let sit for 5 minutes.
3. Combine first 5 ingredients in a large bowl and stir thoroughly.
4. Add remaining ingredients to peanut butter mixture; stir until well combined.
5. Press 2 heaping tablespoons of mixture into a 2½-inch round biscuit or cookie cutter onto your baking sheet. (I just scooped the mixture into the cookie cutter, then used the back of my tablespoon to press it into a somewhat flat circle.) Continue with remaining mixture.
6. Bake at 350° for 14-16 minutes, or until fragrant and golden. Let the cookies cool on the pan.* *Be patient here; I got hungry and tried to move mine too soon and they crumbled a bit. I promise it is worth the wait to let them set!