VEGAN BREAKFAST COOKIES 🍪 Tasty plant-based breakfast in a cookie!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and adds a different flavor.

dark chocolate chips

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar and provide a rich chocolate flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground chia seeds

Chia seeds provide similar binding properties and are often less expensive.

Preheat the oven to 400°F (204°C).

Shred 2 cups of zucchini and wring out excess moisture using a kitchen towel, leaving about 1/2 cup of moisture in the zucchini.

In a bowl, combine 1 cup of rolled oats and blend lightly until it resembles a coarse flour.

Add 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon ginger to the oats and mix well.

Add 1/4 cup goji berries, 1/4 cup raisins, 1/4 cup dried cherries, 3 tablespoons flax meal, 1/2 cup chopped walnuts, and 1/2 cup diced apple to the dry mixture and mix until coated.

In a blender, combine the remaining zucchini, 1/2 cup pitted dates, 1 teaspoon vanilla extract, and 1 cup unsweetened plant milk; blend until smooth.

Pour the blended wet ingredients into the dry mixture and mix until combined; the mixture will be moist.

Scoop tablespoon-sized portions of the mixture onto a lined baking sheet, flattening them slightly to ensure even baking.

Bake in the preheated oven for about 12-15 minutes until the cookies are firm and slightly golden brown.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens