Vegan oatmeal, peanut butter, and seed cookies: energy recipe for breakfasts and snacks
These nutritious vegan cookies could well serve to empty the pantry, while still being an appetizing snack to recharge with something sweet. Baptized in the original recipe as breakfast cookies, they are really very appropriate to start the day, especially if it is going to be long.
Whoever is looking for something more sweet can add bits or chips of dark chocolate, and if the peanut is not to your liking, the butter can be exchanged for another nut cream, such as almond, or even tahina. Crushing the portions in the form of finer discs will achieve a crispier texture, and we can also add the aromas that we like the most.
IngredientsFor 20 units
- Ground flax seeds 6 g
- Water 35 ml
- Agave or date syrup or maple 100 g
- Natural peanut butter or almond (natural) 60 g
- grated coconut 20 g
- Oatmeal 80 g
- Ground almonds 110 g
- Chemical yeast (1/2 teaspoon) 2 g
- Pinch salt 1
- Vanilla essence 5 ml
- Ground cinnamon (optional) 2 g
- Seed mix 55 g
How to make vegan oatmeal, peanut butter, and seed cookiesDifficulty: easy
- Total time 35 m
- Elaboration 20 m
- Cooking 15 m
- Repose 30 m
Mix the ground flax with the water, beating well to form a liquid paste, and let stand 10-15 minutes; this will replace one egg in the dough.
Combine in a medium bowl with the peanut butter and the syrup, and beat with a whisk until smooth. Add all the other ingredients and beat just until obtaining a homogeneous mass.
It should be slightly damp. Cover and let stand 30 minutes in the fridge. Preheat while the oven at 175ºC and prepare two trays with non-stick sheets or parchment paper.
Scoop portions of the dough with a teaspoon, the size of a walnut or slightly larger. Form balls into hands, which can be slightly moistened or greased with oil, and distribute on the trays.
Crush lightly according to the crisp point that we are interested in obtaining. Bake for about 12-15 minutes or until golden brown, and let cool on a wire rack.