Loaded Vegan Breakfast Cookies (gluten free!)
 
Prep time
Cook time
Total time
 
Serves: 15
Ingredients
  • ½ cup gluten free all purpose flour (I used Bob's Red Mill All Purpose)
  • ¼ cup vanilla protein powder (vegan if needed, I use North Coast Naturals) (can be substituted for ¼ cup more all purpose gf flour)
  • 2 tablespoons ground flaxseed
  • ¼ cup gluten free oat bran
  • ½ cup coconut palm sugar
  • ½ cup gluten free rolled oats
  • ½ tsp gluten free baking powder
  • ½ tsp baking soda
  • ¼ tsp xanthan gum
  • ½ tsp pure vanilla extract
  • ¼ cup mashed banana
  • 2 tablespoons natural peanut butter
  • 1 tablespoon almond milk
  • ½ cup unsweetened shredded coconut
  • ¼ cup chopped dark chocolate (vegan)
  • ¼ cup sultana or thompson raisins
  • ¼ cup goji berries
Instructions
  1. Heat oven to 350 degrees and line cookie sheet with parchment paper or Silpat.
  2. In a small bowl mix together the mashed banana, peanut butter, coconut palm sugar, ground flax seed, vanilla, and almond milk to form a paste.
  3. In a large bowl, stir in the remaining ingredients until thoroughly combined then add in the wet mixture and stir until all is combined. If the mixture is too dry just add additional almond milk.
  4. Use a ¼ cup measuring scoop to portion out the cookie batter.
  5. Bake for 8-10 minutes. Cool and enjoy!
Nutritional Information
Serving size: 1 cookie Calories: 109kcal Fat: 3g Carbohydrates: 17g Sugar: 8g Fiber: 2g Protein: 4g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/loaded-vegan-breakfast-cookies-gluten-free-sponsor-spotlight-gluten-free-calgary-and-the-vitamix-more-giveaway/