Gluten-Free Vegan Breakfast Cookies
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Minimalist Baker · by Minimalist Baker★ 4.8 (104)

Gluten-Free Vegan Breakfast Cookies

NUTRITION · PER SERVING27M COOK
CAL 7%·PRO 7%
CARBS 13G41% OF CAL
2G FIBER7G SUGAR4G OTHER
FAT 8G54% OF CAL
5G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender breakfast cookies sweetened with maple syrup and made with bananas, oats, and dark chocolate chips. Gluten-free and vegan, perfect for breakfast or snacking.

mainamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 26
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 2 medium ripe bananas
  • 1/2 cup natural, salted peanut butter ((crunchy or smooth))
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp refined coconut oil ((melted // or avocado oil))
  • 3 Tbsp agave nectar or maple syrup ((or honey if not vegan))
  • 1 pinch sea salt ((add more or less depending on saltiness of your PB))
  • 1 tsp pure vanilla extract
  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup almond meal ((ground from raw almonds))
  • 1/2 cup oat flour (ground from GF oats)
  • 1/2 cup dairy-free semisweet or dark chocolate chips
  • 3 Tbsp raw walnuts ((lightly crushed // or sub other nut))
PREP
10M
SODIUM
73MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.