It’s not easy for restaurants right now, but we’re happy to see some are keeping busy with online orders. Organic Krush a healthy northeastern chain, even made big batches of their Mamma’s Breakfast Cookies for National Oatmeal Cookie Day this past week. And they shared the recipe with us!
Mamma’s Big Batch Breakfast Cookies are Naturally Vegan & Gluten-Free
This recipe is dairy-free, egg-free, gluten-fee, and vegan, but it’s made with basic whole food ingredients. You won’t need any starches, gums, or even refined sugars for that matter. It’s sweetened solely with maple syrup! Organic Krush even uses 100% organic ingredients, but we won’t judge if that’s not in your budget.
I wish I could order from one of their restaurants (they have a HUGE dairy-free selection). But this breakfast cookies recipe is the next best thing since I’m on the other side of the country.
If you don’t have almond flour on hand, you can grind your own from almonds. It helps to freeze the almonds first, then grind them in a nut grinder or food processor until they reach a fine meal, but no further. If you continue to blend, the oils release the the almonds turn into almond butter. Using homemade almond flour will make more rustic cookies in terms of the taste, look, and texture, but they’ll still be delicious!
Special Diet Notes: Big Batch Breakfast Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 4 cups almond flour
- 2 tablespoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup maple syrup
- ½ cup coconut oil, melted
- ⅓ cup almond butter
- 2 teaspoons vanilla extract
- 2½ cups free oats (certified gluten-free, if needed)
- 1½ cups raisins (can sub craisins or dairy-free dark chocolate chips)
- Preheat your oven to 300°F and line baking sheets with parchment paper.
- In a mixing bowl , whisk together the almond flour, cinnamon, baking soda, and salt. Add he maple syrup, oil, almond butter, and vanilla, and mix until combined. Stir in the oats and raisins.
- Portion the out dough into 1.2-ounce balls, space them out on your baking sheet, and flatten them.
- Bake the cookies for 8 minutes.
- Let them cool for 20 minutes.