Oatmeal Breakfast Cookies W/ Fruit, Seeds, and Nuts (Vegan- No Sugar Added)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 150.2
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 165.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.5 g
- Protein: 2.2 g
View full nutritional breakdown of Oatmeal Breakfast Cookies W/ Fruit, Seeds, and Nuts (Vegan- No Sugar Added) calories by ingredient
Introduction
Great vegan breakfast cookie without any added sugar, butter, or eggs! Great vegan breakfast cookie without any added sugar, butter, or eggs!Number of Servings: 18
Ingredients
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Instant, Quick, and Regular Oats Cereal, 1.5 cup, dry, yields (remove)
*Baker's Angel Flake Coconut Sweetened, 16 tbsp (remove)
Salt, .5 tsp (remove)
Cinnamon, ground, 1 tsp (remove)
Allspice, .5 tsp (remove)
*Sunflower Seeds, David (1/4 cup without shell/30 g), 30 gram(s) (remove)
*Emerald Glazed Pecans- Pecan Pie, 1 oz (remove)
Raisins, .5 cup, packed (remove)
*Peaches, Trader Joes Dried White, 0.25 cup (remove)
*Cranberries, Trader Joe's Dried Orange Flavored (1/4 c = 8 g), 0.25 cup (remove)
Banana, fresh, 3 medium (7" to 7-7/8" long) (remove)
*365 Organic Unrefined Virgin Coconut Oil, 4 tbsp (remove)
Vanilla Extract, 1 tsp (remove)
Oat Bran, .25 cup
Directions
1.) Preheat oven to 350 F.
2.) Line baking sheet with parchment paper.
3.) In a large bowl, combine rolled oats, oat bran, seeds/nuts, and coconut flakes.
4.) Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
5.) In another bowl, combine melted coconut oil, mashed banana and vanilla extract (I use vanilla bean paste).
6.) Pour wet ingredients over dry ingredients and stir until well combined.
7.) Drop spoonfuls on parchment paper.
8.) Bake for about 20 minutes or until edges are golden brown.
Serving Size: Makes 20 Drop Cookies
2.) Line baking sheet with parchment paper.
3.) In a large bowl, combine rolled oats, oat bran, seeds/nuts, and coconut flakes.
4.) Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
5.) In another bowl, combine melted coconut oil, mashed banana and vanilla extract (I use vanilla bean paste).
6.) Pour wet ingredients over dry ingredients and stir until well combined.
7.) Drop spoonfuls on parchment paper.
8.) Bake for about 20 minutes or until edges are golden brown.
Serving Size: Makes 20 Drop Cookies