Hellow guys, Welcome to my website, and you are watching 4 Easy Healthy Vegan Breakfast Cookies l Gluten-Free, Oil-Free, Refined-Sugar-Free. and this vIdeo is uploaded by HealthyVeganEating at 2024-03-29T08:00:37-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | 4 Easy Healthy Vegan Breakfast Cookies l Gluten-Free, Oil-Free, Refined-Sugar-Free |
| Video Uploader | Video From HealthyVeganEating |
| Upload Date | This Video Uploaded At 29-03-2024 15:00:37 |
| Video Discription | These breakfast cookies make a great quick and healthy breakfast or snack. They are great for meal prep so you can grab-and-go! MY COOKWARE: https://shareasale.com/r.cfm?b=1585061&u=3485080&m=99639&urllink=&afftrack= DISCOUNT CODE : HEALTHYVEGAN MY PROTEIN AND SUPPLEMENTS: https://lovecomplement.com?aff=509 DISCOUNT CODE: HEALTHYVEGAN MY JUICER: shrsl.com/40gkt DISCOUNT CODE: HEALTHYVEGAN *TO MAKE ANY OF THESE COOKIES NUT-FREE, REPLACE ALMOND FLOUR WITH OAT FLOUR OR DESSICATED COCONUT AND REPLACE NUT BUTTER WITH SEED BUTTER. ** FOR AN EXTRA BOOST OF PROTEIN: Swap up to half of the almond flour for unflavored protein powder. I use: https://lovecomplement.com?aff=509 DISCOUNT CODE: HEALTHYVEGAN Apple Pistachio Breakfast Cookies DRY: 2 cups oats ½ cup almond flour 1 tsp cinnamon ¾ tsp baking soda WET: 2 tbsp ground flax + 5 tbsp water (flax egg) ½ cup nut or seed butter ¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM) 2 tsp lemon juice 1 tsp vanilla Add-ins: 1 cup of apple chopped into ¼ - ½ inch pieces 1/3 cup roughly chopped pistachios Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in chopped apple and pistachios. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy! In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days. Strawberry Chocolate Chip Breakfast Cookies DRY: 2 cups oats ½ cup almond flour ¾ tsp cinnamon ¾ tsp baking soda WET: 2 tbsp ground flax + 5 tbsp water (flax egg) ½ cup nut or seed butter ¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM) 2 tsp lemon juice 1 tsp vanilla Add-ins: 1 ½ cups strawberries chopped ½ cup chocolate chips Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in strawberries and chocolate chips. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy! In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days. Lemon-Blueberry Breakfast Cookies DRY: 2 cups oats ½ cup almond flour ¾ tsp baking soda WET: 2 tbsp ground flax + 5 tbsp water (flax egg) ½ cup nut or seed butter ¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM) 1 tsp vanilla 2 tsp lemon juice Add-ins: 1 pint blueberries 1 tbsp poppy seeds ½ tsp turmeric ⅛ tsp black pepper 1 tbsp lemon zest Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients, poppy seeds, turmeric and black pepper and mix. In a separate bowl, combine wet ingredients and lemon zest. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Scoop onto a parchment lined cookie sheet in your desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy! In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days. Pumpkin Seed Raisin Breakfast Cookies DRY: 2 cups oats ½ cup almond flour ¾ tsp baking soda ¾ tsp cinnamon WET: 2 tbsp ground flax + 5 tbsp water (flax egg) ½ cup nut or seed butter ¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM) 1 tsp vanilla 2 tsp lemon juice Add-ins: ½ cup pumpkin seeds ⅓ cup hemp seeds/hearts ¼ cup sesame seeds ¾ cup raisins Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in seeds and raisins. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy! In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days. |
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