Vegan Breakfast Cookies

This a high-protein snack to grab in the morning before I practice tai chi or throw in my backpack for a long hike. I wanted a snack that is not too sweet, grain free and provides quick energy that satisfies. Pictured above my daughter is playing
tic-tac-toe to determine the best after-school snack: Vegan Breakfast Cookies or Vegan Chocolate Chip Muffins – both are winners!

Wet Ingredients
1 steamed yam, blended well
1 mashed banana
¼ maple syrup
1 teaspoon pure vanilla extract

Dry Ingredients
1¼ cup almond flour
1 cup oats, roasted
⅔ cup Roasted with Sea Salt Much Better Butter™
¼ cup pumpkin seeds, roughly chopped
2 tablespoons sesame seeds or millet
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup raisins or other dried fruit
¼ cup chocolate chips, optional

How to make Vegan Rice Krispie Treats

Preheat oven to 350°F.

Peel and cut a medium sized yam into cubes. Steam until soft and using an immersion blender, blend until smooth. Add banana, maple syrup and vanilla-- set aside. If you don’t have the inclination to use yam, add two bananas instead of one.

Measure out oats, sesame seeds or millet and chopped pumpkin seeds. Roast at 350°F until aromatic, for 10 to 12 minutes. When done, set aside.

In a medium sized bowl combine all remaining dry that were not roasted and mix well. Add in roasted dry ingredients, wet ingredients and mix until well combined. I like to add in raisins and/or chocolate chips last.

Measure out the batter with a spoon, roll into balls and flatten onto an ungreased baking sheet. Bake for 18 minutes or until a toothpick inserted in the cookie comes out clean.

Cool on a wire rack and store in an airtight container. I like to freeze cookies and pop into the microwave for 20 seconds with a cup in the tea in the morning. And frozen cookies temper nicely on the trail and taste fresh. Enjoy!

Be well, stay healthy. --tina

Did you make this recipe?
Tag MuchBetterButter™ on Instagram and use #MuchBetterButter

Vegan Breakfast Cookies

Vegan Breakfast Cookies

This a high-protein snack to grab in the morning before I practice tai chi or throw in my backpack for a long hike. I wanted a snack that is not too sweet, grain free and provides quick energy that satisfies. Pictured above my daughter is playing
tic-tac-toe to determine the best after-school snack: Vegan Breakfast Cookies or Vegan Chocolate Chip Muffins – both are winners!

Wet Ingredients
1 steamed yam, blended well
1 mashed banana
¼ maple syrup
1 teaspoon pure vanilla extract

Dry Ingredients
1¼ cup almond flour
1 cup oats, roasted
⅔ cup Roasted with Sea Salt Much Better Butter™
¼ cup pumpkin seeds, roughly chopped
2 tablespoons sesame seeds or millet
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup raisins or other dried fruit
¼ cup chocolate chips, optional

How to make Vegan Rice Krispie Treats

Preheat oven to 350°F.

Peel and cut a medium sized yam into cubes. Steam until soft and using an immersion blender, blend until smooth. Add banana, maple syrup and vanilla-- set aside. If you don’t have the inclination to use yam, add two bananas instead of one.

Measure out oats, sesame seeds or millet and chopped pumpkin seeds. Roast at 350°F until aromatic, for 10 to 12 minutes. When done, set aside.

In a medium sized bowl combine all remaining dry that were not roasted and mix well. Add in roasted dry ingredients, wet ingredients and mix until well combined. I like to add in raisins and/or chocolate chips last.

Measure out the batter with a spoon, roll into balls and flatten onto an ungreased baking sheet. Bake for 18 minutes or until a toothpick inserted in the cookie comes out clean.

Cool on a wire rack and store in an airtight container. I like to freeze cookies and pop into the microwave for 20 seconds with a cup in the tea in the morning. And frozen cookies temper nicely on the trail and taste fresh. Enjoy!

Be well, stay healthy. --tina

Did you make this recipe?
Tag MuchBetterButter™ on Instagram and use #MuchBetterButter

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Vegan Breakfast Cookies

Vegan Breakfast Cookies

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