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.
Ingredients
- 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
Preparation
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1.Preheat oven to 350F. Line baking trays with parchment paper or Silpat non-stick baking mat.
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2.In a small bowl, combine ground flax and water and let sit for 5 min.
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3.In a large bowl, combine all dry ingredients.
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4.In a medium bowl, mash dates and add the remainder of wet ingredients (including flax and water).
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5.Add wet ingredients to dry and mix until just combined. Add water as needed if the dough is too dry.
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6.Fold in cranberries and chocolate chips. Do not over mix.
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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.
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8.Bake for 15 to 17 minutes.
