Breakfast Cookies

• Meat

  • 1 tbsp Hemp hearts

• Produce

  • 1/4 cup Raisins

• Breakfast Foods

  • 1 cup Rolled oats, gluten free
  • 1 cup Rolled oats pulsed, gluten-free

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 tsp Chia seeds
  • 1 tbsp Pepitas, raw

• Liquids

  • 1/2 cup Water

• Other

  • ½ cup Soy Nut Butter or alternative

Found on myplantbasedfamily.com

Ingredients

• ½ cup warm water
• 2 tsp chia seeds
• ¼ cup raisins
• 1 cup gluten-free rolled oats
• 1 cup gluten-free rolled oats pulsed in a blender
• ½ cup Soy Nut Butter or alternative
• ¼ cup maple syrup
• 1 Tbsp raw pepitas
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp vanilla

Directions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
• Pour 2 tsp chia seeds into warm water and give a gentle stir. Add in raisins if they are dry. Let sit at least 5 minutes.
• In a large bowl add the rolled oats and the pulsed rolled oats.
• Dump the Soy Nut Butter into the oats and stir well. I have best results stabbing the clumps with a wooden spoon.
• Pour in the chia seed/raisin water and maple syrup then stir well to incorporate everything.
• Sprinkle the remaining seeds, cinnamon and vanilla in the bowl then stir a final time.
• Use a spoon to scoop out a ball of dough slightly larger that a ping pong ball. Use wet hands to roll it into a ball then flatten it into a disk. The dough will not spread so the size will be the same after baking. You should have about 12 cookies.
• Bake for 10 minutes and allow to cool before eating. Store in air tight container and enjoy within 3-4 days.