If you’re looking for a healthy and delicious breakfast on the go or snack, these vegan breakfast cookies will tick all the right boxes. Packed with fibre, naturally sweetened and gluten free.
100gnut butter of choice (I used peanut butter)(1/3 cup)
80mlmaple syrup(1/3 cup)
1tablespoonvanilla extract
3tablespoonscoconut oilmelted
Instructions
Preheat the oven to 180C / 365F / Gas mark 4 and line a baking tray with parchment paper or baking mat. Set aside.
In a mixing bowl, combine all dry ingredients.
In a jug, or a small bowl, combine all the wet ingredients and whisk until smooth.
Pour the wet ingredients into the bowl with dry ingredients. Mix until well combined. You might want to mix with your hands to ensure all the oats are well coated.
Roll the dough into a ball, transfer onto a baking tray and flatten out with the back of your hand.
Bake in the oven for 15 minutes or until golden brown.
Notes
* For best results, I recommend using gram measurements.