Vegan Breakfast Cookies

Breakfast Cookies Rainbow Plant Life

WEBMar 9, 2020 · Preheat the oven to 350ºF/175ºC. Line two large sheet pans with parchment paper. In a large bowl, mix together the dry ingredients: …

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1. Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
2. Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
3. In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
4. In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.

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Healthy Breakfast Cookies (Vegan + SugarFree + LowFat)

WEBJan 30, 2014 · Preheat oven to 350F, spray baking sheet with non-stick cooking spray, and set aside. 2. Combine all ingredients in a mixing …

1. Preheat oven to 350F, spray baking sheet with non-stick cooking spray, and set aside.
2. Combine all ingredients in a mixing bowl, and mix thoroughly.
3. Scoop out cookie dough into 8 equal-sized balls and place on baking sheet.
4. Bake for 10 minutes, and enjoy your guilt-free breakfast cookie!

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Vegan Oatmeal Cookies (GF) Minimalist Baker Recipes

WEBApr 24, 2021 · Instructions. Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. In a large mixing bowl, stir together …

1. Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
3. In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
4. To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).

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