These gluten-free and vegan cookies are perfect for parents looking to sneak some extra veggies + protein into their children's diets. With plant based protein from the quinoa, oats, and peanut butter, these cookies also provide beta carotene, vitamin C, and iron from the pureed pumpkin. I give these cookies to my kids as a breakfast baked good or afternoon snack... it's so versatile and nutritious!
[cooked-sharing]
Preheat oven to 325F.
Combine all ingredients in a large bowl (except for sea salt), and mix well.
Form into flat, round cookies and place on parchment lined baking sheet.
Sprinkle with sea salt.
Bake for 15 minutes.
Let cookies cool for 5 minutes and enjoy!
Ingredients
Directions
Preheat oven to 325F.
Combine all ingredients in a large bowl (except for sea salt), and mix well.
Form into flat, round cookies and place on parchment lined baking sheet.
Sprinkle with sea salt.
Bake for 15 minutes.
Let cookies cool for 5 minutes and enjoy!