Super Fast Vegan Christmas Breakfast Cookies

These Christmas breakfast cookies are gluten-free, oil-free, and 100% vegan. A healthy snack any time of the day.

Christmas is a busy time, so what better way to start the day than with a healthy Vegan Oatmeal Breakfast Cookie? Making sure you have enough energy to get through the holiday season is important, so don’t skip out on breakfast.

Using a combination of gluten-free rolled oats and white rice flour as a base, followed by wholesome cashew nut butter and maple syrup, these cookies are just about ready for the oven.

Super fast, healthy, and addictive, these breakfast cookies use just a handful of ingredients and quickly replace your store-bought granola bar!

This recipe is oil-free, so the batter can take a little practice to get right – don’t worry if the cookies don’t look perfect they taste amazing and will go deliciously crunchy when they cool.

If you want to add a little extra Christmas spirit to the look of these cookies, you can add a healthy lemon or coconut icing and drizzle it over the top. For a decadent cookie, dip one-half of the cookie in melted dark chocolate.

Ingredients Needed

• Gluten-free rolled oats
• White rice flour (not brown rice flour)
• Ground cinnamon
• Baking soda
• Salt
• Maple syrup
• Cashew nut butter

Recipe

Method

• Step 1: Preheat the oven to 350F and prepare two large sheet pans with parchment paper.
• Step 2: Add 1 1/2 cups of gluten-free rolled oats, six tablespoons of white rice flour, 1 1/2 teaspoons of ground cinnamon, 1 1/2 teaspoons baking soda, and 1/4 teaspoon fine sea salt, and stir well.
• Step 3: Pour 3/4 cup of pure maple syrup (organic is best) and 3/4 cup of organic raw cashew butter over the dry ingredients and stir to form the batter.
• Step 4: Spoon the mixture in round balls onto the baking paper leaving enough space between each cookie (they spread as they bake).
• Step 5: Use a spoon or wet fingers to form the desired shape. Do not try and roll them in your hands, as the batter will be too sticky.
• Step 6: Bake for 12 minutes or golden brown.
• Step 7: Cool for 5 minutes on the pan and then transfer them to a cooling rack.

Baking Tips

• Don’t overbake these, or they may dry out and taste bitter.
• Use a spatula to lift the cookies off the tray. They are fragile after baking but will firm up once cooled and go nice and crunchy. Be patient.