Vegan Coconut-Cranberry Breakfast Cookies
Quick and easy customizable breakfast cookies to have on the go or as a snack throughout the day.
Ingredients
- 40 g unrefined virgin coconut oil, melted
- 80 g maple syrup
- 40 g water, lukewarm
- 1 tbsp ground flaxseeds
- 1/2 tsp baking powder
- 1/2 tsp orange zest
- 20 g fine or medium unsweetened shredded coconut
- 40 g rye flour
- pinch of salt
- 35 g dried cranberries
- 180 g old fashioned rolled oats
Instructions
- Preheat your oven to 180°C/350°F and line a baking sheet with parchment or a silicone mat.
- Whisk together the melted coconut oil, maple syrup, water, ground flaxseeds, baking powder, orange zest, shredded coconut, rye flour and salt.
- Then stir in the dried cranberries followed by the oats.
- Using a 1/4 cup measure or an ice cream scoop of equivalent size, portion the cookies out onto your prepared baking sheet. It’s a crumbly mixture so you can’t shape them by hand.
- Bake for 15-18 minutes then let cool completely on the baking sheet and store in an airtight container for up to 1 week.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- Possible substitutions can be found in the blog post.
- If you live in colder climate and you used coconut oil for the cookies, you can pop them in the microwave for a few seconds before eating if you want them softer since the coconut oil in them solidifies.