Gluten-Free Muesli Breakfast Cookies - Oil-Free, No Refined Sugar or Syrup
These healthy, whole grain cookies are packed with bits of delicious flavor from dried fruits and seeds. Oats and almond butter give you long-lasting energy without any refined flours or sugars. Make a batch of these gluten-free vegan snacks for a plant-based breakfast on-the-go.
1/2cuproasted almond butter175g, no added oil or sweetener
2cupsquick oats*not whole oats
1/4teaspoonsalt
1 1/2teaspoonground cinnamon
1teaspoonbaking powder
1/2cupdried cranberries
1/2cuppumpkin seeds
1/2cupraisins
2tablespoonsunsweetened coconut flake
Instructions
Preheat oven to 325F degrees. Line a baking sheet with parchment paper on a non-stick Silicon baking mat.
To make the wet mixture: In a bowl, combine the dates, pumpkin puree, and bananas. Use an immersion blender to puree until smooth. Add the almond butter and puree to combine. You can also use a food processor or a regular blender to puree this wet mixture.
Stir in all of the remaining ingredients.
Portion about 2 tablespoons of batter per cookie and place on the lined baking sheet. Leave a little bit of space between the cookies. They won't spread much, though.
Bake 25-28 minutes, until golden brown around the edges. Rotate halfway through.
Remove from the oven and let cool 10 minutes on the cookie sheet before storing or eating.
Whole Foods, Plant-Based Ingredients come together in these healthy, satisfying, gluten-free vegan breakfast cookies