Gluten Free, Vegan Breakfast Cookies

Well, hello! It's been a while, hasn't it? I'll simply claim, "life!" In the time I've been away, some new food concerns have popped up, and those concerns mean I'm now avoiding corn and eggs in addition to my usual gluten, dairy, and soy. So, helloooo egg-free baking!

Moving along, though. We're in love with these breakfast cookies. They're decently clean--not perfect--but decent for an occasional treat or grab-and-go breakfast. They come together quickly, and they only dirty a couple of dishes. I call that a win!

You'll Need:
2 Cups Gluten Free Oats
1 Cup Gluten Free Flour {I use Bob's Red Mill}
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 Cup Chocolate Chips {I use Enjoy Life}
1/2 Cup Coconut Flakes
1/2 Cup {smooth} Nut Butter, like cashew or almond
1/2 Cup Applesauce, unsweetened
1/4 Cup Maple Syrup
3 Tbsp. Brown Sugar {or coconut sugar}
1 Flax Egg {combine one Tbsp. ground flax with three Tbsp. water, and set aside for several minutes}

To Make:
Combine oats, flour, cinnamon, baking soda, chocolate chips, and coconut flakes in a large mixing bowl.
Add nut butter, applesauce, syrup, brown sugar, and flax egg. Stir well to combine.
Drop rounded scoops onto a parchment-lined baking sheet, and bake cookies at 350 degrees for about ten minutes.

When the cookies come out of the oven, they'll likely still be pretty round. Mine didn't spread even a bit while baking. I wanted them to cool a bit more quickly, and for my littlest to be able to handle them, so I squished each cookie a little as I took it off the baking sheet. Much like making fork marks in the top of a peanut butter cookie!

Makes about two dozen cookies.