Meal-prep friendly vegan breakfast cookies made with wholesome ingredients and delicious Fall inspired flavors. Hope you enjoy! Full recipe below πŸ™‚

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β†  Cranberry Orange Vegan Breakfast Cookies
Makes 6 cookies

Wet Ingredients

1/2 cup unsweetened apple sauce
1/3 cup maple syrup
2 tbsp melted coconut oil
1 tbsp ground flax
2 tsp vanilla
zest of half a large orange

Dry Ingredients

2 cups oats
1/2 tsp baking powder
1.5 tsp cinnamon
1/2 tps ground ginger
1/4 tsp allspice
1/2 tsp sea salt
1/4 cup chopped dried apple (chopped small)
1/4 cup dried cranberries
1/3 cup sliced almonds

β†  Directions:

Preheat the oven to 350 degrees.

In a large mixing bowl, combine all of the wet ingredients and mix well. Set aside so the flax can thicken a bit.

In the meantime, blend 1 cup of oats for 5-10 seconds in a blender until it forms flour. If you’re using a NutriBullet like me, this takes about 7 seconds (lol)

Add the oat flour to a bowl and add the remaining cup of oats along with the baking powder, cinnamon, ginger, allspice, and sea salt. Mix very well and add in the fruit and nuts. Mix again and then combine the dry ingredients with the wet ingredients until a sticky dough forms. Don’t over mix πŸ™‚

Divide the dough evenly into 6 balls and place on a lined cookie sheet. Then press down to shape the cookies.

I actually measured this to help make it easy and they should be around 3 – 3.5 inches in diameter and about 1/2 inch thick.

Bake for 12-15 minutes. In my oven they need exactly 14 minutes but every oven is different so cook until they look good to you πŸ™‚

Serve warm with a cup of tea or coffee, and save the leftovers in an airtight container for up to 5 days.


My Blender:

Reusable Silicon Baking Liner:

Source: This wonderful recipes was created and inspired by…


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