Wednesday, April 3, 2013

Vegan Breakfast Cookies



Sweet plump raisins, dark dark chocolate, and my new favorite combination of honey, vanilla and coconut oil.  These vegan breakfast cookies have a chewy goodness that's great for the morning.  They're not too sweet, and have a lovely layered flavor. Perfect for on the go too! Coconut oil makes them dairy free, and applesauce keeps them egg free.

I've used Baker's Chocolate which is totally sugar free, very dark and a tad bitter.  You may want to substitute with dark chocolate morsels or pieces.

You may like my Dairy Free Dark Chocolate Waffles
Read how to Choose a Good Coconut Oil- the definitive guide by the Food Renegade
These Grain Free and Vegan Spiced Carob Cookies look tasty
I can't wait to make the Perfect Grain Free Chocolate Chip Cookie by The Urban Poser

Vegan Breakfast Cookies
makes 18

1 1/2 C almond meal
1/2 tsp salt
1/4 C coconut oil melted
1/4 C honey or agave
1/4 C unsweetened applesauce
1 tsp vanilla
1/4 C organic raisins
1/4 C dark chocolate, pieces or morsels

Preheat the oven to 350
Use a mini ice cream scoop to place balls of dough evenly on a lined cookie sheet
Dip a spatula in water and push the top of each cookie into a flat circle
Use the edge of the spatula to push in sides of the cookies if any stray pieces of dough stick out
Bake around 15 minutes, or a little less if you'd like these chewy
Remove from the oven and let cool a few minutes before eating

2 comments:

Stefania said...

1/4 unsweetened applesauce - is it a cup?

Mollie Mahon said...

Hi Stefania,
Yes it is 1/4 C- thanks for noticing!