Coconut Breakfast Cookies - vegan, gluten free

Thanks to my American upbringing filled with cereal for breakfast, I wake up with baked goods on my mind. However, I also want my breakfast to be filling and nourishing. So I decided to model a new cookie off my favorite cereal (Cracklin' Oat Bran) and make it tick all the boxes. 

 The result is by no means a low calorie food (each cookie is over 200 calories and 300 calories if you add pumpkin seeds) but they aren't meant as a filler. These are fuel. It's the lembas bread of cookies. One cookie to take you through your day. And on top of it all, they are exceedingly easy to make.  

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Coconut Breakfast Cookies

makes 12 cookies.

Ingredients:

• 1 cup oatmeal
• 1 cup coconut flakes
• 1 cup oat bran
• 1/4 cup arrow root starch
• 6 tbsp coconut oil
• 6 tbsp dark brown sugar
• 2 tbsp water
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup additional nuts or seeds (optional), I prefer pecans or pumpkin seeds

Directions:

1. Preheat the oven to 375º F.
2. Combine all of the dry ingredients and mix.
3. Then add the oil and water, mixing thoroughly.
4. Portion the dough into 12 pieces and form them into cookies on a lined baking sheet. The dough can be quite crumbly so you may need to form the cookie's shape on the tray. Baking will make them hold together.
5. Bake for 10-12 minutes and let cool. 
6. Once they are cool, store them in a cool dry place or, if you are keeping them for several days, refrigerate them so the oils in the cookie don't go bad. Also avoid letting humidity get to it as they will become crumbly again (but then you have granola 😉).