You really can’t go wrong with these cookies. We’ve taken a basic oatmeal raisin breakfast cookie, and pumped it up with Vega® Protein & Greens Coconut Almond. Naturally sweetened with dates, this recipe isn’t as sweet as most, so feel free to add in some mashed banana or a splash of maple syrup to suit your taste. Play around with the quantities and ingredients...as long as it comes out looking like a cookie, success! And now you have an excuse to get baking and eat cookies for breakfast. You’re welcome.
- Dry Ingredients:
- 2 tbsp ground flax
- ½ cup water
- 2 cups whole oats
- 1 cup almond flour
- 1 cup Vega® Protein & Greens Coconut Almond
- 1 cup sunflower seeds
- ¾ cup pumpkin seeds
- ¼ cup hemp seeds
- ¼ cup flax seeds
- ¼ cup shredded unsweetened coconut
- ½ cup almonds, rough chop
- 1 tbsp cinnamon
- ½ cup cranberries (or raisins)
- ½ cup chocolate chips (optional)
- Wet Ingredients:
- 2 tbsp molasses
- 8 dates (soaked 1 to 2 hours. Save the soaking liquid and use for water to thin out the dough if too dry)
- 1 cup unsweetened almond milk
1.Preheat oven to 350F. Line baking trays with parchment paper or Silpat non-stick baking mat.
2.In a small bowl, combine ground flax and water and let sit for 5 min.
3.In a large bowl, combine all dry ingredients.
4.In a medium bowl, mash dates and add the remainder of wet ingredients (including flax and water).
5.Add wet ingredients to dry and mix until just combined. Add water as needed if the dough is too dry.
6.Fold in cranberries and chocolate chips. Do not over mix.
7.Take a small handful of dough (1/4 cup) and form into cookie shape and place on the baking sheet. Flatten cookies slightly before baking.
8.Bake for 15 to 17 minutes.