oatmeal breakfast cookies v gf
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Well, we are really in the thick of it…summer is over and those leisurely days that we enjoyed between June and August are a fading memory. Many of us are back to school, back to the grind… We are arranging schedules, planning vegan meals, calendaring activities-you name it. As the nurse in a large suburban high school I have the opportunity, often daily, to talk to kids about breakfast. So many of my students skip it and suffer the consequences (headaches, nausea, weakness, dizziness, lack of energy). Maybe those are just “get out of classisms”, but a lot of these young people tell me that they are rushing to catch the bus, overslept, forgot to pack a breakfast, aren’t hungry when they first get up. I suspect that many of us non-students have similar excuses for passing over this VIM (Very Important Meal). BUT NO MORE!
Enter these vegan (and gluten-free for you, Laura W.!) oatmeal breakfast cookies. My earlier post on vegan granola hinted at my recent obsession with oats. THEY ARE A WONDER-FOOD! Cholesterol-lowering, stamina-enhancing, blood-sugar stabilizing, appetite-controlling, they deserve the food EGOT
And these breakfast cookies are a wonder in themselves. Not only do they feature oatmeal, but have pumpkin seeds which have been shown to naturally boost serotonin levels. So your eyes don’t glaze over, I’ll spare you the jargon. Simply put, serotonin is our mood-stabilizing happiness hormone so, yeah, you’re gonna want a boost of this! Maybe Brangelina might have been spared by eating these for breakfast 😉
The ingredients are pretty basic: 
Bob’s Red Mill Gluten Free flour was such a find and is super-easy sub for regular flour as it’s a one to one ratio. You can also see I used aquafaba- the amazing egg replacer. Read about this little wonder in my post for pineapple ginger coconut muffins.
Raisins and dried cranberries are sweet little moist-makers packed with vitamins and anti-inflammatory benefits. I threw in pecans for a delightfully crunchy somethin somethin. May I also mention that pecans are a sick source of minerals, age-defying antioxidants and fiber? I mean, come on…these cookies are seriously the bees knees of healthy breakfasts!
roll into squashball size and flatten with your moistened palms
Plus you can bake and cool and freeze these bad boys in individual baggies to grab and go.
So what are ya waiting for??..Let’s get baking!
- 1/2 cup vegan butter I used Earth Balance
- 1 1/2 cups organic brown sugar
- 3 tbsp pure maple syrup
- 6 tbsp aquafaba lightly beaten
- 2 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1 tbsp ground cinnamon
- 2 tsp fresh grated ginger can sub 1/2 tsp dried ginger powder
- 4 cup gluten-free rolled oats
- 1 cup chopped pecans
- 1 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup roasted pumpkin seeds see Sound Bites
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Preheat oven to 375 F.
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Line 11"x 16"baking sheets with parchment or silicone mat.
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In a large mixing bowl, cream butter and sugar.
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Add syrup and aquafaba. Mix well.
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In a small separate bowl combine flour cinnamon and ginger.
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Add flour mixture to wet ingredients and incorporate well.
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Add remaining ingredients and mix together.
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With dampened hands form squashball-sized mounds and place on cookie sheet.
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Flatten to disks about 3 inches in diameter and 1/2 inch thick. (You should fit about 9 per baking sheet.)
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Bake for about 12-13 minutes.
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Cool on pan for 10 minutes then remove to cooling rack.
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These can be enjoyed immediately and will keep for a few days in sealed food storage container or a few months in freezer. Individually wrap in freezer bags to grab and go.
Pumpkin seeds are wonderful little mood boosters. Studies dating back to the early nineties have recommended eating these pepitas to help fight symptoms of depression. How 'bout them gourds? An easy way to roast raw shelled seeds: Spread out on a foil covered baking sheet, toss with a tsp or 2 of olive oil and a sprinkle of salt and bake at 300 F. for 20 min until lightly golden.
