Soft Breakfast Cookies (Plant-based)

Breakfast Oatmeal cookies - Oatmeal Apple Cinnamon cookies

by Food Impromptu
Soft Breakfast Cookies (Plant-based)

Breakfast Oatmeal cookies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📃 recipes below👇🏼👇🏼

Soft Breakfast Cookies (Plant-based)

Oatmeal cookies

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 175g Old fashioned rolled oats - 1 + 3/4 cup
  • 47g Coconut sugar - 1/4 cup OR Palm sugar
  • 100g Walnuts - 1 cup
  • 70g Raisins - 1/2 cup
  • 125g Smooth Almond butter - 1/2 cup OR Nut butter of choice
  • 1 medium Apple (170g approx.) - chopped
  • 1/4 teaspoon salt (I have used Pink Himalayan salt)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Transfer all the ingredients to a food processor and process until it reaches a coarse consistency. Please note that the mixture will be very sticky right now but don’t worry it’s all good.
  2. Line a baking tray with parchment paper and scoop 2 tablespoons of the mixture on the baking tray. Since the mixture is very sticky at this point, grease your hands with some oil, or you can simply flatten it out evenly with a butter knife to 1/2 inch thickness.
  3. Preheat the oven to 350F and bake for about 18 minutes or so. The baking time also depends on the heat of your oven.
  4. Once baked, let it cool and then transfer it onto a wire rack so that the cookies do not collect moisture at the bottom and to prevent it from getting soggy. The cookies are very delicate right after it's baked, so let it cool down completely before handling. Store the cookies in an airtight container to prevent them from drying out.
  5. These cookies also freeze well, you can make a back of it and freeze it for later - a grab-and-go breakfast.

Notes

IMPORTANT TIPS:

  • the mixture is supposed to be sticky so grease your hands with some oil or you can simply flatten it out with a butter knife to 1/2 inch thickness
  • the baking time depends on the heat of your oven to adjust it accordingly if needed - use your judgment
  • some people are not very fond of raisins, but it works very well for this recipe. Once the raisins are blended with the other ingredients, you won't notice it at all
  • the cookies are very delicate right after it's baked, so let it cool down completely before handling or storing it
  • Store the cookies in an airtight container to prevent them from drying out
  • these cookies also freeze well, so you can make a batch and freeze it for later - a grab and go
Did You Make This Recipe?
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Recipe video


Bon Appétit

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