Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes |*Servings: 12
Who doesn’t enjoy an easy grab-and-go breakfast food? These delicious, nutrient-rich vegan cookies are high in soluble fibre, omega-3 fatty acids and protein and will keep you satisfied for hours. Soluble fibre plays a role in lowering inflammation, stabilizing blood sugar, reducing cholesterol levels and supporting overall gut health. Chia and flax seeds are high in omega-3 fatty acids, which may aid in lowering inflammation and improving cardiovascular health. Pumpkin puree is a rich source of beta-carotene and vitamin A, which is important for eye health and helping our body fight off infections.
Nutritional information (per serving*): Calories: 269; Total Fat (14g); Saturated Fat (3g); Monounsaturated Fat (6g); Carbohydrates (31g); Protein (8g); Fibre (5g); Sodium (7mg); Omega-3 Fatty Acids (1g)
Ingredients
- 3 cups old fashioned rolled oats
- 1 cup peanut butter (nut butter or alternative)
- 1 cup pumpkin puree, canned
- ½ cup chopped dates or raisins
- ¼ cup chia seeds
- ¼ cup ground flax
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground cloves
Instructions
Step 1
Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
Step 2
In a large bowl, mix all ingredients together until well combined.
Step 3
Shape dough into 12 large balls and flatten with the palm of your hand.
Step 4
Bake for 15 minutes. Allow to cool for 30 minutes and serve.
Step 5
Store baked cookies in an airtight container at room temperature for up to 1 week.
Extra tips:
- If you have a sensitivity or allergy to gluten, ensure you use gluten-free oats.
- Consider soy butter or seed butter if you have an allergy to peanut butter.
- If you don’t have pumpkin puree, use 1 cup or 2-3 mashed banana puree instead.
- Add some chocolate chips or coconut flakes for extra crunch and flavour.
- Make a batch of these cookies and freeze them for later! Store up to 1 month in your freezer.
