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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 146.6
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.9 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Vegan Breakfast Cookies calories by ingredient
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Vegan Breakfast Cookies

Submitted by: NATBAER

Introduction

Adapted from a blog recipe. Very hearty and filling for breakfast. Use whatever nuts and fruit you like. Adapted from a blog recipe. Very hearty and filling for breakfast. Use whatever nuts and fruit you like.
Number of Servings: 19

Ingredients

    Ingredients:

    Oats, 1.5 cup
    *Let's Do Organic...-Unsweetened Coconut-Reduced Fat, 1/4 cup
    Salt, 0.5 tsp
    Cinnamon, ground, 1 tsp
    Allspice, 0.5 tsp
    *Cashew - raw 1/4 cup
    Pecans, 0.25 cup, chopped
    Blue Diamond Whole Natural Almonds 1/4 cup
    *Sunflower Seed, Raw, Unsalted, 1/8 cup
    Raisins, 0.5 cup
    Blueberries, frozen (unsweetened), 0.5 cup, unthawed
    Banana, fresh, 3 large, mashed
    Coconut Oil, 0.25 cup, melted
    Vanilla Extract, 1 tsp
    **Flax Seed Meal (ground flax), 4 tbsp
    Maple Syrup, 0.25 cup

Tips

These will not spread out so you want to smoosh them a bit so they cook evenly.
These freeze well and make a great on-the-go breakfast


Directions

Heat oven to 350.
Chop nuts/seeds to desired texture.
Mix oats, shredded coconut, salt, cinnamon, allspice, chopped nuts, and flax meal in large bowl. Stir in raisins, or other dried fruit.
In separate bowl mix mashed banana, melted coconut oil, vanilla, and maple syrup until smooth and combined.
Pour wet over dry and stir until well mixed.
Scoop dough with cookie scoop (about 1.5 tbsp) and drop on baking sheet. Flatten with palm (or fork).
Bake 20 minutes, or until edges browned.

Serving Size: makes 38 scooped cookies, 19 servings of 2 cookies each

Number of Servings: 19

Recipe submitted by SparkPeople user NATBAER.






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