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Oatmeal Breakfast Cookies- Vegan and Gluten-Free!

Cuisine breakfast, snack
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 20 - 24 cookies

Ingredients

the wet ingredients

  • 1/2 cup vegan butter I used Earth Balance
  • 1 1/2 cups organic brown sugar
  • 3 tbsp pure maple syrup
  • 6 tbsp aquafaba lightly beaten
  • 2 tsp vanilla extract

the dry ingredients

  • 1 1/2 cups gluten-free flour
  • 1 tbsp ground cinnamon
  • 2 tsp fresh grated ginger can sub 1/2 tsp dried ginger powder
  • 4 cup gluten-free rolled oats
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup roasted pumpkin seeds see Sound Bites

Instructions

  1. Preheat oven to 375 F.
  2. Line 11"x 16"baking sheets with parchment or silicone mat.
  3. In a large mixing bowl, cream butter and sugar.
  4. Add syrup and aquafaba. Mix well.
  5. In a small separate bowl combine flour cinnamon and ginger.
  6. Add flour mixture to wet ingredients and incorporate well.
  7. Add remaining ingredients and mix together.
  8. With dampened hands form squashball-sized mounds and place on cookie sheet.
  9. Flatten to disks about 3 inches in diameter and 1/2 inch thick. (You should fit about 9 per baking sheet.)
  10. Bake for about 12-13 minutes.
  11. Cool on pan for 10 minutes then remove to cooling rack.
  12. These can be enjoyed immediately and will keep for a few days in sealed food storage container or a few months in freezer. Individually wrap in freezer bags to grab and go.

Recipe Notes

Pumpkin seeds are wonderful little mood boosters. Studies dating back to the early nineties have recommended eating these pepitas to help fight symptoms of depression. How 'bout them gourds? An easy way to roast raw shelled seeds: Spread out on a foil covered baking sheet, toss with a tsp or 2 of olive oil and a sprinkle of salt and bake at 300 F. for 20 min until lightly golden.