Vegan and Gluten Free Strawberries and Cream Breakfast Cookies
Servings 8 servings
Calories 300kcal
Ingredients
- 1 and 1/2 cups gluten free measure for measure flour (king arthur's)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup mashed overripe bananas
- 1/3 cup maple syrup
- 2 tbsp avocado oil
- 3 tbsp dairy free milk
- 2 tsp vanilla extract
- .7 ounces freeze dried strawberries
- several spoonfuls vegan cream cheese
Instructions
- preheat the oven to 350 degrees and crush up the freeze dried strawberries a little bit.
- mix the cookie base ingredients together until a thick dough forms, then fold in the berries and evenly combine.
- next, add spoonfuls of the vegan cream cheese to the batter and very gently mix through. you want to still be able to see some chunks of cream cheese.
- use a large ice cream scoop to evenly distribute the cookies. you can slightly flatten them but these should be large and thick cookies. bake at 350 degrees for 12 minutes.
- let the cookies cool completely so they firm up and enjoy!