Start your day off with these superfood-packed gluten free vegan breakfast cookies. Made in just 30 minutes for a breakfast or snack that will fuel you up all morning long.
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
To start, make the chia eggs. In a small bowl whisk together 6 tablespoons of water with 2 tablespoons of chia seeds. Set aside for 10 minutes until the mixture becomes thick and gelatinous.
In a small bowl combine chia eggs, coconut oil, peanut butter, maple syrup, and vanilla extract. Add the wet ingredients to dry and stir to combine.
Round 1/4 cup of dough into a ball and place on a baking sheet. Repeat until dough is gone. Press down lightly and bake for 12-15 minutes until lightly browned.
Remove from oven and let cookies cool for 10 minutes on a baking sheet before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 5 days.