Gluten Free | Dairy Free
- flax meal + water - Siggi's plant-based yogurt - creamy peanut butter - maple syrup - quick-cooking oats - flour - baking soda - baking powder - ground cinnamon - salt - dried cranberries - pumpkin seeds - chocolate chips
Mix together the flax meal and water, let sit for 5 minutes. Preheat oven to 375°. Line baking sheets with parchment paper.
In a medium bowl, combine the yogurt, peanut butter, and maple syrup; stir together. Add the thickened flax meal mixture and stir until creamy.
To the same bowl, add the oats, flour, baking soda, baking powder, cinnamon, and salt. Mix until well combined. Fold in the dried cranberries, pumpkin seeds, and chocolate chips.
Scoop the dough into 16 mounds. Place 8 mounds on each of the prepared baking sheets. Gently shape and press each cookie into a round disc that is about 2- to 2 ½-inches wide and ½-inch thick.
Bake one sheet at a time on the middle rack until the cookies are lightly golden brown on the bottoms, about 10 minutes.
These soft and large breakfast cookies are customizable with any favorite mix-ins and feature balanced nutrition from oats, peanut butter, plant-based yogurt, seeds, and dried fruit.