2-Step Healthy Breakfast Cookies (Vegan, GF)
Servings: 10 cookies
An easy recipe for all-natural breakfast cookies that are vegan and gluten-free
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Ingredients
- 4 cups rolled oats (not quick or instant oats)
- 1 ½ cup unsweetened applesauce
- ¼ cup Maple syrup
- 4 tablespoons refined coconut oil softened
- 2 teaspoons cinnamon
- ½ teaspoon Nutmeg
- sea salt to taste
Instructions
- Preheat oven to 350 degrees. Mix all ingredients in a large bowl until uniform.
- Using a half cup measuring cup, scoop mixture onto a baking sheet and form into cookies about 3-inches in diameter. Bake for about 18-20 minutes or until firm to touch.
Notes
- I use refined coconut oil to make these in order to avoid the coconut flavor but feel free to use unrefined coconut oil if that is your preference.
- Oats are naturally gluten-free, however, often come in contact with grains that aren't during processing. If you are gluten-intolerant, be sure to look for and use gluten-free oats to make this recipe.
- Store these cookies in the fridge if not consumed immediately.