Vegan Raspberry Breakfast Cookies
Servings: 24 cookies
Ingredients
Wet Ingredients:
- 7 1/2 tablespoons Unsweetened Original Ripple Milk + 3 tablespoons of flaxmeal (for flax eggs)
- 2 small bananas mashed ( ¾ cup ) cup Banana
- 1 cup applesauce unsweetened (homemade applesauce works great for this)
- 1/3 cup + 2 tbs Maple syrup
- 1 1/2 teaspoons Vanilla extract
- 1/3 cup 1 tbs almond butter
Dry Ingredients:
- 2 cups of old-fashioned rolled oats
- 2 3/4 cups oat flour
- 1/2 cup pumpkin seeds
- 2 tablespoons buckwheat
- 1/3 Sunflower seeds
- 1/2 teaspoon of sea salt
- 1/3 cup of melted coconut oil
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1/4 teaspoon of cinnamon
Raspberry Jam for Cookies:
- 2 cups frozen raspberries
- 1 tablespoon + 2 teaspoons of chia seeds
- 2 teaspoons of maple syrup
- Cook down until thickened
Instructions
- Prepare a cookie sheet with a baking mat or parchment paper.
- Heat up the Ripple Unsweetened Original Milk. Pour into a bowl and the flaxmeal. Let sit for 5-10 minutes or until thickened. Whisk all of the dry ingredients together in a large bowl.
- Mash the bananas. Add the applesauce to bananas and mix well. Melt the coconut oil. Then mix in the remaining wet ingredients including the flax eggs once they’ve thickened up. Mix the wet ingredients into the dry ingredients. Keep the dough in a bowl and cover. Let sit in the fridge for up to 3 hours. (If you’re short on time, use the freezer. Put your freezer-safe bowl into the freezer covered for 1.5 hours. You want the mixture to harden up, but still be scoopable).
- While the cookie dough is chilling prepare the jam. For the jam use a small saucepan. Add the frozen raspberries and cook over medium heat stirring occasionally. Once the raspberries are no longer frozen using a spatula mash up the berries but don’t overdo it. Add in the chia seeds and the maple syrup. Mix until fully incorporated. Continue to cook the jam until it has thickened up. A thicker jam for this cookie is preferred, but you can add a bit of water to thin the mixture out if need be. If you choose to add water only add 1 tablespoon at a time. Let the jam cool.
- Preheat the oven to 350 degrees. Remove the cookie dough from the freezer or refrigerator. Using a large cookie scoop, scoop out some dough. Flat the ball with your hand and then place a thumbprint in the middle. Work the thumb around the print made to help define the print a bit more. Don’t overdo this because of the cookie might get overworked. Repeat this step until all of the cookies are on a tray (might need to bake two batches) Use an XL cookie tray to bake these cookies. If need be you might need to put the dough back to chill if it gets too warm too fast.
- Once all of the cookies are shaped and on the tray. Add a small scoop of jam to each cookie. Bake for 10-12 minutes or until slightly golden brown around the edges. Enjoy with a cup of coffee or tea in the am. These also freeze nicely. If you’re freezing these let them completely cool. Then add them to a cookie tray and don’t overlap them. Put them in the freezer and once they’re completely frozen remove and store in an airtight freezer-safe container. Best within 3 months.