PB & J Vegan Breakfast Cookies
These Peanut Butter & Jelly Vegan Breakfast Cookies are delicious Low Sugar Healthy Cookie that you will be happy to offer morning, noon or night!
Servings 16 cookies
Preheat oven to 350 Line two baking sheets with parchment paper.
In a small ramekin, mix together the flax and almond milk or water and sit in the fridge for an hour to form a flax egg.
Once thickened, combine the flax egg, peanut butter, coconut oil, banana, maple, and vanilla.
In another bowl, mix the Quaker Large Flake Oats, oat flour, powdered peanut butter, baking powder, cinnamon, and salt. Add the wet to the dry, then fold in the freeze dried raspberries and peanuts.
Form into 1 ½ tbsp balls and transfer to baking sheets set 1 cm apart. Sprinkle with hemp hearts and bake for 10 minutes. Allow to cool and enjoy.
Calories: 175kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 89mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1.9mg | Calcium: 42mg | Iron: 1.1mg