I’m a creature of breakfast habit. I have the same thing every morning (that’s toast, if you were curious).
Recently I’ve decided to switch it up a bit and try new things. I’ve discovered that I absolutely loathe oatmeal. It doesn’t keep me full and I really dislike the texture, even though I love oatmeal cookies. Am I the only plant-based person in the world that doesn’t like oatmeal? Sometimes it feels like it.
I decided to experiment with oatmeal breakfast cookies filled with things that I might put on a bowl of oatmeal (if I was actually going to eat it). I decided to use “buttermilk” instead of butter and oil, as is usually called for in cookie recipes, to make it even more breakfast-y.
I much prefer these cookies to a bowl of soup-y oatmeal. With a piece of fruit, juice (are you on the celery juice train that seems to be all over social media right now?), or a smoothie, they make a filling breakfast.
Vegan Buttermilk Breakfast Cookies
- 1 tbsp ground flax seeds
- 3 tbsp water
- 1 cup dairy-free milk (I used oat)
- 1 tsp apple cider vinegar
- 2 cup quick oats
- 1 cup unbleached white flour
- 1 cup mixed dried fruit and nuts, your choice (I used 1/2 cup raisins, 1/4 cup each walnuts and chopped dried apricots)
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 cup coconut sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees C.
- Make your flax egg by adding the water to the ground flax seeds in a small bowl and set aside.
- Mix the apple cider vinegar with the dairy-free milk and stir. Set aside.
- Mix all dry ingredients together in a large bowl, including your choice of dried fruit and nuts.
- Add the “buttermilk” and flax egg and mix until all of the dry ingredients are incorporated. Your batter should be relatively wet and sticky but not too goopy. When mixing it should pull away from the sides of the bowl into a ball. Add a little bit of flour if it is too wet.
- Scoop out large balls (at least a heaping tbsp) of dough and make into a cookie shape with your hand, pressing down on the cookies to flatten them out on your baking sheet.
- Bake for 20 minutes.
- Want to reduce the sugar? Use less dried fruit and more nuts, seeds, coconut flakes, etc.
- Reduce fat content by increasing the dried fruit and leaving out nuts and seeds.
- These cookies can be frozen, but any dried fruit will go a bit soggy. For best results, eat within 3-5 days of making.