Vegan Breakfast Cookies with crunchy Oats, Chocolate Chips and Chia Seeds
These Vegan Breakfast Cookies are perfect for breakfast or an afternoon snack, are lactose, gluten and egg free.
My children adore them!
Ingredients for 48/50 Cookies:
100 gr roasted Almonds
200 gr crunchy Breakfast Oats (or your favourite breakfast cereals)
1/2 teaspoon Vanilla powder
1 teaspoon Aniseed
120 gr Brown Oatmeal Flour
2 tablespoons Chia seeds
80 gr Rice milk (you can use Oat or Soy milk instead)
1/2 teaspoon Baking Soda
50 gr Brown Sugar
2 table spoons Chocolate Chips
Instructions:
Switch the oven on at 180° C.
Grind the almonds to a coarse consistency.
Mix the Chia seeds with 4 tablespoons of water and leave to rest for 20 minutes.
In a food processor give a little whizz to the crunchy oats.
In a large bowl mix all the ingredients together until you get a compact and slightly sticky dough.
Line a baking tray with parchment paper and using a teaspoon make some big dollops for every cookie.
Help yourself by dipping the teaspoon in water should the dough be too sticky.
Flatten the cookies a bit if you like.
Bake them for 25 minutes at 180° C.
Leave them to cool at room temperature before serving them.
Enjoy!
This post is also available in: Italian