Soft Breakfast Cookies, 2 ways [Vegan]


We haven’t the best track record for getting to school on time. For three years running.

Peach Pie Soft Breakfast Cookies [Vegan] | EmmaEats

Summer was truly a wonderful time for our household. The girls and I leisurely wandered from outing to outing, meeting friends and casually making our way through our days. So easy. So relaxed.

Here we are now, along with many of you, a week into back to school and adapting to a new routine. We’re doing well so far.

What’s made the difference? First, leaving as little to chance as possible. That, and adding cookies into our breakfast rotation.

Some might say that cookies do not a breakfast make but these cookies are different. They are high in fiber and have no refined sugar. Along with a glass of milk or some yogurt, they keep tummies full and happy until lunchtime. They are infinitely flexible – by using different fruit purees and a variety of dried fruits, it’s easy to find a combination that works for your family.

By the time the kids are in bed, backpacks are packed, clothes and accessories along with breakfast options have all been selected. It may seem a little rigid (read: organized) but it means there are no distractions in the morning and everyone eases through what needs doing. And who couldn’t be happy with an easy morning? And a cookie?

Soft Breakfast Cookies, 2 ways

(makes ~24 cookies)

Peach Pie Soft Breakfast Cookies
  • 3 tbsp water
  • 1 tbsp + 1/3 cup ground flaxseed
  • 1 cup whole wheat flour
  • 1 1/2 cups rolled oats (quick is fine)
  • 2/3 cup spelt flour
  • 1/2 cup coconut sugar
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp baking soda
  • pinch of coarse salt
  • 1 cup freshly shredded unpeeled peaches – about 2 medium peaches
  • 3/4 cup rice milk
  • 3 tbsp melted unrefined coconut oil
  • 2 tsp vanilla bean paste (or pure vanilla extract)

Line two baking sheets with parchment paper and preheat the oven to 350F.

In a small bowl, mix together the water and 1 tbsp of ground flaxseed until it’s slightly gelatinous. Set aside.

In a large bowl, whisk together the flours, oats, coconut sugar, 1/3 cup ground flaxseed, cinnamon, cardamom, baking soda and salt. Set aside.

In a medium bowl, mix together the peaches, milk, coconut oil, vanilla and the ground flaxseed and water mixture. Add to the flour mixture and stir until just combined. If the mixture is a little too dry, add a few tablespoons of milk until no dry flour is visible.

Drop the cookie batter by heaping spoonfuls on to the prepared baking sheets spacing twelve evenly across each one. Flatten and shape them slightly by hand. Bake in the preheated oven for 15-18 minutes until the edges are just slightly golden. Cool on the baking sheet for 3 minutes and serve. Also, these can be cooled completely on racks and warmed/toasted again just before serving. They taste best warm.

**********

Apple Apricot Soft Breakfast Cookies
  • 3 tbsp water
  • 1 tbsp + 1/3 cup ground flaxseed
  • 1 cup whole wheat flour
  • 1 1/2 cups rolled oats (quick is fine)
  • 2/3 cup spelt flour
  • 1/2 cup coconut sugar
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • pinch of coarse salt
  • 1 cup freshly shredded unpeeled apples – about 1 large apple
  • 3/4 cup rice milk
  • 3 tbsp melted unrefined coconut oil
  • 2 tsp vanilla bean paste (or pure vanilla extract)
  • 1 cup chopped dried apricots

Follow the directions as above, eliminating the cardamom and substituting in the apples for the peaches.

After combining the wet ingredients with the flour mixture, gently fold in the dried apricots.

Drop the cookie batter by heaping spoonfuls on to the prepared baking sheets spacing twelve evenly across each one. Flatten and shape them slightly by hand. Bake in the preheated oven for 15-18 minutes until the edges are just slightly golden. Cool on the baking sheet for 3 minutes and serve. Also, these can be cooled completely on racks and warmed/toasted again just before serving. They taste best warm.

Tips and Suggestions:

  • Not vegan? The recipe works equally well with 1 large egg in place of the water and flaxseed mixture and/or with skim milk instead of rice milk.
  • No spelt flour? Try using whole wheat flour in its place.

Advertisements

2 comments

    • It’s certainly what I was counting on here with my girls too. Although I can just imagine Emma’s teacher’s reaction when they talk about what they had for breakfast in class!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: