Oatmeal Breakfast Cookies
Chewy and healthy oatmeal breakfast cookies that are studded with raisins and walnuts, easy to whip up and perfect for on-the-go. They're lightly sweetened, vegan, egg-free, gluten-free and perfect for meal prep.
Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
In a medium mixing bowl add oat flour, rolled oats, baking powder, cinnamon and salt and stir to combine.
In a large mixing bowl add applesauce, coconut sugar, maple syrup, oil, flax egg and vanilla extract and whisk until combined.
Add dry ingredients to the wet ingredients and mix until just combined.
Fold in the raisins and chopped walnuts.
Using a cookie scoop, scoop the batter onto the prepared cookie sheet.
Using your hands, press down on the dough to form a cookie shape. You might need to wet your fingers to prevent the dough from sticking!
Bake for 10-12 minutes, until the cookies are slightly golden around the edges.
Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
Serving: 1 cookie | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 82mg | Fiber: 3g | Sugar: 14g