Oatmeal Breakfast Cookies | Vegan & Whole Grain
Farro & Oatmeal Breakfast Cookies – Easy Vegan Breakfast!
Take classic oatmeal breakfast cookies to a new level of whole-grain goodness with FARRO!
Farro is a nutritious, superfood ancient grain with a hearty, chewy texture and rich nutty flavor. It’s packed with protein, vitamins, and minerals, but is actually higher in fiber than most other grains!
Typically, you might see farro used in comforting soups and stews. But, you seriously won’t believe how scrumptious it makes these vegan breakfast cookies—Farr-OATmeal breakfast cookies, to be exact!
They’ve got the soft, sweet bite of a classic oatmeal raisin cookie, but they’re much lighter than you might expect.
Farro may be fiber-rich and nutrient-dense, but these oatmeal breakfast cookies aren’t dense at all!
A delicious whole grain and vegan breakfast option that you can take with you on-the-go. And, an awesome way to fit more fuel-filled nutrients into your mornings—even for the pickiest of eaters!
Oatmeal Breakfast Cookies
- ¾ cup cooked farro
- ½ cup coconut oil, solid
- ⅔ cup applesauce
- ½ cup coconut sugar
- 1 tsp baking soda
- ½ tsp vanilla extract
- 1⅓ cups rolled oats
- pinch of salt
- ¼ cup boiling water
- 1½ cups oat flour
- ½ cup raisins
- Cook farro according to package directions. Set aside and allow to cool completely.
- Preheat oven to 400°F (200°C).
- In a food processor, combine coconut oil, applesauce, and coconut sugar. Blend until well-combined, 1-2 minutes.
- Add baking soda, vanilla extract, oats, and salt and pulse to combine. Slowly add boiling water while pulsing.
- Add oat flour and pulse to integrate.
- Transfer batter to a bowl and fold in cooled farro and raisins.
- Use an ice cream scoop (~¼ measurement) to drop cookie dough onto baking sheets lined with parchment. Flatten the cookies slightly with your hand or a spatula.
- Bake for 12-14 minutes, until the top is firm and golden.
- Remove from the oven, and cool on baking sheets for 5 minutes before transferring to wire racks. Serve and enjoy!
- Store in an airtight container for 2 to 3 days, or freeze for later.
- Yields 12 oatmeal breakfast cookies, using a regular-sized (~¼ cup) ice cream scoop.