Vegan, gluten-free, healthy oat breakfast cookies.
Fall is in the air.
Fall is coming.
Or at least it was for a brief moment here in St. Louis.
Last week was chilly at night.
And pleasant during the day.
And it was heavenly.
The next ten days or so it will be back in the high eighties and nineties again. But my life is totally in ‘back-to-school’ mode. Summer vacation is over and out and my structured work/life routine is in full swing. And my Type A personality is loving it.
I’m proud to announce that over the next few months I’ll be working with my friends at Pure Organic. Pure Organic uses the highest quality ingredients in all of their products. They are certified organic, gluten free, non-GMO, vegan and kosher. No soy, or dairy ingredients are used. They are made without junk. Pure Organic is simple and clean.
First up I’m highlighting their organic Fruit & Veggie Strips and organic Layered Fruit Bars in these vegan, gluten-free, protein-packed oat breakfast cookies. The Fruit & Veggie Strips and Layered Fruit Bars give the breakfast cookies plenty of natural sweetness, so I didn’t need to add additional sugar to the cookies. The thing I love the most about using Fruit & Veggie Strips and Layered Fruit Bar pieces instead of dried fruit is the amount of flavor they pack and the melty texture they provide.
These oat breakfast cookies totally get me. And for those of you who have followed me for a while know that baking really isn’t my thing. For me to bake something you know it’s got to be worth my time and energy. These breakfast cookies are so easy and more importantly, satisfying. And also freezable! So you can double or triple batch them and freeze them for future busy mornings or afternoon slumps. Right now you find me heading out the door with two cookies and a cold brew in hand.
- 1 tablespoon [url href=”http://amzn.to/2x7rqvy” target=”_blank” rel=”nofollow”]ground flax seed[/url]
- 3 tablespoon filtered water
- 1/2 cup unsweetened apple sauce
- 1 tablespoon chia seeds
- 1/4 teaspoon [url href=”http://amzn.to/2fokAIX” target=”_blank” rel=”nofollow”]Himalayan pink salt[/url] + more for topping
- 1 1/2 teaspoon cinnamon
- 1 cup oats {see notes}
- 1 cup oat flour
- 2 Pure Organic [url href=”https://www.pureorganic.com/en_US/our-products/fruit-and-veggie-strips.html” target=”_blank” rel=”nofollow”]Fruit & Veggie Strips[/url] {see notes}
- 2 Pure Organic [url href=”https://www.pureorganic.com/en_US/our-products/fruit-sandwiches.html” target=”_blank” rel=”nofollow”]Layered Fruit Bars[/url] {see notes}
- 3 teaspoons cacao nibs, divided
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Combine the ground flax with the water in a small bowl and set aside.
- In a large bowl combine the apple sauce, chia seeds, salt and cinnamon and stir. Then add in the oats and oat flour, stir again and set aside.
- Cut both the Fruit & Veggie Strips and Layered Fruit Bars into small pieces {about the size of a pencil eraser}. Fold the strip and bar pieces, with 2 teaspoons cacao nibs, and the flax mixture into the cookie batter.
- Roll the cookie batter into either 8 large balls or 12 regular sized balls. Arrange them on the baking sheet and press lightly with your fingertips to make a round disk. Sprinkle on the remaining 1 teaspoon cacao nibs and an extra sprinkle of salt.
- Bake for 15 minutes or until the bottoms are golden brown. Remove the cookies from the oven and cool.
This post is sponsored by Pure Organic; all opinions are my own.
Kelsey @ Appeasing a Food Geek says
Would love these for my weekday breakfasts! Such a good idea! And I am feeling those fall vibes too. xo
Ruby says
Cookies for breakfast are among my favorite things. These look so delicious – sweet and salty together is the best! I am definitely going to give them a try.
Jo Webster says
These look perfect for our busy house. Would you freeze before baking or after?
michelle @ hummingbird high says
OMG breakfast cookies!!!!
Sherrie says
Freezing afterwards works great. You can pull them out of the freezer the night before or in the morning and eat once thawed. I hope you enjoy them, Jo!
Claudia | The Brick Kitchen says
Well over here we have had a couple of days that have felt vaguely spring-like, and I found a huge bunch of asparagus the other day and was so pleased. I am in exam-season here so cookies that pack some energy are perfect!
Aysegul Sanford says
Oh how I wish I could have a few of these cookies with my coffee right now. Your recipes are always the most creative ones and these cookies are no different. Well done my friend.
Betty says
My goodness, these seem perfect for quick breakfasts – the ability to freeze then grab and go really sounds appealing. I’m at this office about 40 minutes away and starting at 8am, I’m often just skipping breakfast, but I’m one of those folks who loves breakfast, and though I can subsist I get pretty cranky and cannot wait for lunch. I’ll definitely be giving these a try!
Sarah @ Snixy Kitchen says
I would totally go back to school if my mom would have these cookies on hand for breakfast (also should I make them for Z?). Also – this is like the most creative thing ever.
Christiann Koepke says
Basically I want to stop everything and make these right now.
Sherrie says
Def make for Z, she’ll love them. So will you, xx.
Steph says
So glad I found you and your website! You’re gonna be my fave place for food and health inspiration.
Sherrie says
Hi Steph – awe I love that so much! I’m so glad you found me too. How did you find me? xx