These plant-based cookies are the ultimate oatmeal on-the-go. They are packed with nutritious whole foods- flax, almonds, oats, pepitas, and dried cherries. Add in chocolate chips and rice crispies and you have an entirely irresistible breakfast to eat as you run out the door or an easy to grab snack. Make up a double batch to have them available all week.
Melt coconut oil. Mix together vigorously coconut oil, agave, aquafaba, ground flax seeds and almond extract. Set aside.
Mix together oats, almond flour, brown rice flour and baking powder.
Mix wet and dry ingredients together.
Add pepitas, chocolate chips, cherries, and rice krispies and gently fold in.
Scoop into 1 ½ inch balls. Flatten with the bottom of a cup until they are about ½ inch thick. Cookies do not spread when baking.
Bake at 350 degrees for 20-25 minutes.
Ingredients
Directions
Melt coconut oil. Mix together vigorously coconut oil, agave, aquafaba, ground flax seeds and almond extract. Set aside.
Mix together oats, almond flour, brown rice flour and baking powder.
Mix wet and dry ingredients together.
Add pepitas, chocolate chips, cherries, and rice krispies and gently fold in.
Scoop into 1 ½ inch balls. Flatten with the bottom of a cup until they are about ½ inch thick. Cookies do not spread when baking.
Bake at 350 degrees for 20-25 minutes.