Breakfast Cookies

Breakfast Cookies

Prep 10 minutes
Cook20 minutes
Yield :15 to 18 cookies

Ingredients

    Ingredients

  • 220 g (1 package) TEMPEHINE original tempeh
  • 1 cup packed brown sugar
  • 2/3 cup peanut butter
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 3 cups quick cooking oats
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, finely chop the tempeh.
  3. In a saucepan over medium heat, warm the tempeh, brown sugar, peanut butter, coconut oil, and vanilla for about 2 minutes.
  4. Transfer to a bowl and mix in all remaining ingredients until well combined.
  5. Using a spoon or scoop, drop dough onto a parchment-lined baking sheet and slightly flatten with a fork.
  6. Bake for 15 to 20 minutes, until lightly golden.
  7. Let cool before serving.

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