Your boring mornings are about to get a makeover with this delicious and nutritious breakfast cookie! Fortified with premium Maple syrup and fiber-rich oats, this cookie is sure to fuel you enough for the day.

Pro Tip: Enjoy with a hot cup of coffee!

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Maple and Oat Breakfast Cookies

Name: Maple and Oat Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 tbsp Flax Seeds (ground into a powder ); ⅓ cup Coconut Oil; ¼ cup Dark Brown Sugar; ¼ cup Maple Syrup; 1 tsp Vanilla Essence; 1 cup Rolled Oats; 1 cup All-Purpose Gluten-Free Flour; 1 tsp Baking Powder; ½ tsp Baking Soda; 1 tsp Salt; 50 g Vegan Chocolate Buttons (roughly chopped into chunks )

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Pro Tip: Enjoy with a hot cup of coffee!

Prep Time: 15 minutes

Cook Time: 15 minutes

Refrigeration Time: 1 hour

Total Time: 1 hour 30 minutes

Course: Baking, Breakfast, Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: #Breakfast, #Cookie, #MapleSyrup, #Oats

Servings: cookies

Calories: 228kcal

Cost: 130

Ingredients

1 tbsp Flax Seeds (ground into a powder )
⅓ cup Coconut Oil
¼ cup Dark Brown Sugar
¼ cup Maple Syrup
1 tsp Vanilla Essence
1 cup Rolled Oats
1 cup All-Purpose Gluten-Free Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
50 g Vegan Chocolate Buttons (roughly chopped into chunks )

Instructions

In a small bowl, add the ground flax seeds and 3 tbsp of water. Set aside to thicken. This thickened paste of flax seeds will act as a softener and binder in the cookies, a property that eggs usually add to cookie recipes.
In a large bowl, add the coconut oil and dark brown sugar. Using an electric whisk, beat this mixture for about 3 to 4 minutes, until light and fluffy.
Add in the thickened flax paste, maple syrup, vanilla essence and whisk well. A thick paste will form after you have added the flax seeds.
Fold in the oats, gluten-free flour, baking powder, baking soda and salt. Mix well until everything is combined.
Finally, add the chocolate and fold once more to incorporate.
Portion the cookie dough into 60g pieces and place them on a baking sheet lined with baking paper.
Refrigerate the baking sheet for about 60 minutes. Preheat the oven to 200°C
Compress the dough with your hands, flatten into flat discs and slide the baking sheet into the oven.
Bake for about 12-14 minutes. Cool off the cookies completely before storing them in a jar.
This cookie is the perfect breakfast as it contains all the required dietary fiber and energy to start your day the right way! It is also great to dunk into a cup of hot coffee.