Good Morning Breakfast Cookies (Vegan, Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Dates, pitted

• Refrigerated

  • 2 Flax eggs

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Condiments

  • 1/2 cup Almond butter, natural unsalted
  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 cup Coconut sugar
  • 1/2 cup Gluten free oat flour, homemade
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/4 cup Cashews
  • 3/4 cup Coconut, unsweetened

Found on beamingbaker.com

Description

Ingredients

• 1 cup gluten-free rolled oats
• ½ cup homemade, gluten-free oat flour*
• ¾ cup unsweetened shredded coconut, divided
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 5 mins)
• ¼ cup melted coconut oil
• ½ cup natural, unsalted almond butter
• ¼ cup pure maple syrup
• ¼ cup coconut sugar
• 1 teaspoon pure vanilla extract
• ½ cup almonds, finely chopped
• ¼ cup cashews, finely chopped
• ¾ cup pitted, chopped dates (about 6-8 medjool dates)

Directions

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients: oats, flour, ½ cup coconut, cinnamon, baking powder, baking soda and salt.
• In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk until smooth.
• Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until you get a cohesive cookie dough. Fold in almonds, cashews, dates and remaining ¼ cup coconut.
• Scoop about 3 tablespoons of cookie dough into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.
• Bake for 8-11 minutes.
• Using a spatula, carefully remove cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!