- 2 tablespoons ground flaxseed
- 6 tablespoons filtered water
- 1 cup rolled oats (certified GF if necessary)
- ¾ cup almond flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ cup unsweetened shredded coconut
- ¼ cup pumpkin seeds
- ¼ cup chopped pecans
- ¼ cup dairy-free chocolate chips
- ¼ cup avocado oil, sunflower oil OR melted and cooled coconut oil
- ¼ cup smooth, well-stirred peanut butter
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- millet, for sprinkling (optional)
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone mat.
- In a small bowl, combine the ground flaxseed and water. Stir to combine and set aside to thicken for 5 minutes.
- In a large bowl, combine the rolled oats, almond flour, cinnamon, salt, baking soda, coconut, pumpkin seeds, pecans, and chocolate chips. Stir to combine.
- In a medium bowl, combine the avocado oil, peanut butter, maple syrup, vanilla, and the thickened flaxseed mixture. Whisk until thoroughly combined and creamy.
- Add the avocado oil mixture to the dry ingredients in the largo bowl. Using a spatula, stir until you have a thick batter and all ingredients are thoroughly combined.
- Using a scant ¼ cup measure, scoop up the batter and bang it out onto the prepared baking sheet. Repeat with the remaining dough.
- Flatten each portion of dough out with your palm while simultaneously shaping the sides of the cookie with your other hand. You want solid edges; not craggy ones. Top each cookie with a sprinkle of millet.
- Bake the vegan breakfast cookies for 28-30 minutes, or until golden brown and slightly firm. Let them cool thoroughly (at least one hour) before storing in a loosely covered container/aluminum foil/Beeswrap setup (see headnote) at room temperature for up to 5 days.