Vegan Oatmeal Breakfast cookies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 156.7
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 94.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.4 g
- Protein: 4.0 g
View full nutritional breakdown of Vegan Oatmeal Breakfast cookies calories by ingredient
Introduction
These were supposed to make 10 large cookies. I prefer to make 20 smaller ones. These were supposed to make 10 large cookies. I prefer to make 20 smaller ones.Number of Servings: 20
Ingredients
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1 tsp Cinnamon, ground
1/2 tsp Salt
1/2 tsp Baking Soda
1/4 cup Cranberries, dried, sweetened (craisins)
120 gr Medjool dates
2 cup Quaker Oats Old-Fashioned Rolled Oats
4 TBS Chia seeds
1/4 c Coconut Oil
4 oz Almond Milk, Unsweetened
1 cup, hulled Sunflower Seeds, without salt divided
4 tbsp Hemp Hearts
1/2 cup Pumpkin seeds
1/4 cup Black Currants (by JMSTEELE)
1/4 cup Raisins
Tips
These are not too sweet, but have a lot of nutrients. Two is a suggested breakfast serving.
Directions
Preheat oven to 350 degrees.
Place 1 cup rolled oats and 1/2 cup sunflower seeds in food processor and blend til is flour like consistency. Pour that into a bowl. Add the rest of the oats, seeds, fruit, cinnamon, baking soda and salt. Mix well to incorporate it together. Place dates, coconut oil and cashew milk into the food processor and turn it into a paste. Add to oat and seed mixture. Mix well by hand. Shape into 20 balls, about 30 grams each. Place on parchment covered pan, flatten them and bake for about 10 minutes until edges are golden. Let cool on pan, then put on rack.
Serving Size: Makes 20 cookies Suggested serving 2 cookies for breakfast
Place 1 cup rolled oats and 1/2 cup sunflower seeds in food processor and blend til is flour like consistency. Pour that into a bowl. Add the rest of the oats, seeds, fruit, cinnamon, baking soda and salt. Mix well to incorporate it together. Place dates, coconut oil and cashew milk into the food processor and turn it into a paste. Add to oat and seed mixture. Mix well by hand. Shape into 20 balls, about 30 grams each. Place on parchment covered pan, flatten them and bake for about 10 minutes until edges are golden. Let cool on pan, then put on rack.
Serving Size: Makes 20 cookies Suggested serving 2 cookies for breakfast
