Breakfast Cookies
- ¾ cup oil
- ⅓ cup packed brown sugar
- up to ¼ cup cane sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons whole flax seeds (grind them and) + 6 tablespoons water OR 5 tablespoons preground flax seeds + 6 tablespoons water
- 1-1/4 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups oats
- ½ cup unsalted pumpkin seeds
- ½ cup golden raisins
- ½ cup dried cranberries
- Preheat oven to 350°F.
- In a large mixing bowl, mix oil, brown sugar, sugar, and vanilla until light and fluffy.
- In a small separate bowl, mix ground flax with water and set aside. In another bowl, combine flour, cinnamon, baking soda, and salt.
- Add flax mixture to wet mixture until well blended and then gradually add dry mixture until well blended.
- Stir in oats, dried fruit, and seeds in small batches.
- On a baking sheet lined with foil or parchment paper (or a nonstick cookie sheet) drop the dough by ⅓ cupfuls and pat down slightly.
- Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/breakfast/breakfast-cookies-vegan-nut-free-soy-free
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