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AmPm Cookies ~ Vegan

Updated: May 5, 2020

Edible Seeds ~ Have these protein packed, high fiber cookies for breakfast or an after dinner treat. Loaded with flax seeds, chia seeds, sunflower seeds and omega 3’s

Seasons / All

Prep time: 15 minutes

Inactive cook time; 20 minutes

Cook time: 20 minutes

Makes 16-20 cookies, depending on size

1 tbsp. flax seeds, in 1 tbsp. warm water

1 tbsp. sunflower seeds

1 tbsp. chai seeds, in 1 tbsp. warm water

1 cup GF whole rolled oats

1 cup homemade oat flour, recipe

in cooks notes

1/2 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. cardamom

1/2 tsp salt

1 tsp. cinnamon

1/2 cup cooked quinoa, see cooks note

1/4 cup walnuts, or almonds

1/2 cup almond butter

1/2 cup medjool dates

1/4 cup maple syrup 1 tsp. vanilla paste, or extract

2 1/2 tbsp. virgin coconut oil, melted

Preheat oven to 350. Line baking sheet with parchment paper.

In separate bowls, combine flax seeds and chai seeds with the warm water.

Set aside to thicken.

In a large bowl, stir in oat flour, whole oats, baking soda, baking powder, salt, cardamon, cinnamon and nuts. Fold in cooked quinoa.

In a separate bowl, mix maple syrup, almond butter, vanilla, melted coconut oil, medjool dates ,thickened chai seeds, and flax seeds. Mix until well combined.

Pour wet ingredients into dry ingredients and fold until just combined.

Use a tablespoon or cookie scoop and drop batter on cookie sheet , not touching.

Bake for 20 minutes, or until lightly browned and crisp. Let cool on baking rack for 5 minutes.

Store in airtight container. Freezes well up to one month.

Cooks note: To make oat flour. Pour one cup of GF whole oats into food processor. mix until it looks like flour.

Quinoa: Rinse dry quinoa, then add to small pot. Cover with one cup of filtered water. Bring to boil, simmer covered for 20 minutes, or until there is no more water in bottom of pot. Turn off heat. Place paper towel over pot, then place cover on. Let rest for 5 minutes. Fluff with fork.

You can substitute Cauliflower rice instead of Quinoa. Grate cauliflower to yield a half a cup. Toast in dry pan for 5 minutes. Then add to recipe.

Extra quinoa may be used for a salad or breakfast porridge.

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Laurie - made these as an Easter treat. So delicious! I even used the cauliflower instead of the quinoa and you couldn't even tell. I didn't even have enough after dinner to freeze any because they were all gone - they were that good. Thanks for this recipe - it was a hit!

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