Vegan Breakfast Cookies
Prep: 15 minutes plus cooling
Bake: 15 minutes • Serves: 12
2 cups old-fashioned oats
2/3 cup no stir creamy peanut butter spread
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup vegan dark chocolate chips
2 tablespoons roasted salted pepitas
Nonstick cooking spray
1. Preheat oven to 350°; line rimmed baking pan with parchment paper. In small bowl, stir chia seeds and 1/2 cup warm water; let stand 5 minutes.
2. In food processor, pulse 1 cup oats until small crumbs remain; transfer to large bowl. Stir in peanut butter, syrup, vanilla extract, cinnamon, chia seed mixture and remaining 1 cup oats until incorporated; fold in chocolate chips and pepitas.
3. Using 2 spoons, drop 1/4 cupfuls cookie mixture 2 inches apart on prepared pan. Spray back of spoon with cooking spray; press down on each cookie to flatten slightly to about 1-inch thick.
4. Bake cookies 15 minutes or until lightly browned. Cool cookies on pan 10 minutes; transfer to wire rack to cool completely. Makes 12 cookies.
Approximate nutritional values per serving (1 cookie):
216 Calories, 13g Fat (4g Saturated), 0mg Cholesterol, 65mg Sodium,
24g Carbohydrates, 4g Fiber, 11g Sugars, 10g Added Sugars, 6g Protein
Dietitian’s Dish Tip(s):
> Nuts and oats are rich in heart-healthy fats, fiber and essential nutrients. Enjoy a handful of nuts or a bowl of oatmeal daily to promote healthy cholesterol levels, improve blood pressure and support cardiovascular well-being.
