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


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.

[cml_media_alt id='1370']Vegan Breakfast Cookies with Crunchy Oats, Chocolate Chips and Chia Seeds[/cml_media_alt]

Line a baking tray with parchment paper and using a teaspoon make some big dollops for every cookie.

[cml_media_alt id='1369']Vegan Breakfast Cookies with Crunchy Oats, Chocolate Chips and Chia Seeds - 2[/cml_media_alt]
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.

This post is also available in: Italian