Laird Vegan & Gluten Free Breakfast Cookies

Laird Vegan & Gluten Free Breakfast Cookies


2 ripe bananas

2 tbs flax meal mixed with 1/3 cup water

1/2 cup smooth almond butter

2 tbs avocado oil

1 tsp vanilla extract

1/4 cup maple syrup

1.5 cups rolled oats

2/3 cup almond flour

2 tbs Unsweetened Superfood Creamer

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup vegan semi-sweet chocolate chips

1 tsp baking powder

1 tsp baking soda

1 tsp Himalayan Salt

1/4 cup hazelnuts, chopped


Step 1: Preheat oven to 350°F.

Step 2: Mix wet ingredients in a large bowl.  Mix dry ingredients in a separate bowl then combine into the wet mixture until evenly incorporated.

Step 3: Use an ice cream scooper to portion onto a lined baking sheet, leaving 1-2 inch spaces in between.

Step 4: Transfer to the oven and bake for 15-18 minutes or until done. Enjoy!




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