Vegan Breakfast Cookies (Oil-free and Gluten-free!)

Step 1

Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.

Step 2

Add the almond butter, syrup, flaxseed, pumpkin pie spice and salt to a large bowl and stir very well until mixed.

Step 3

Add the oats, rice crisp cereal, cherries and nuts/seeds. Stir until a very thick and sticky batter forms.

Step 4

Use a cookie scoop with 2 tablespoons worth of batter and place them onto the pan 2 inches apart. I always get 13-14 cookies. The batter will be VERY sticky and fragile, loose, but will firm up a ton after baking, so don't worry.

Step 5

Piece any loose pieces back together along the edges of the cookies, trying to form a round shape.

Step 6

Use a small square piece of parchment paper to gently press each cookie down to 1/2 inch thickness.

Step 7

Bake for JUST 10 minutes. They should be looking golden brown. Do not overbake these, as they will taste burnt and not good. The cookies will be VERY tender after removing them from the oven, so do not try to remove or eat them yet or they will crumble! Leave them on the pan for 15 minutes, and they will be totally firm and crispy by then. Transfer to a cooling rack using a thin spatula. Store at room temperature covered.