Vegan Breakfast Cookies!

I followed this recipe, but made the following changes to the ingredients:

• arrowroot powder instead of tapioca starch
• 1/4 cup raw sugar instead of 1/3 cup
• 1/3 cup mixed dried figs and deglet noor dates instead of raisins
• unsweetened applesauce instead of agave/brown rice syrup
• peanut butter instead of almond butter

I was so excited to make cookies that were healthy and full of so many wonderful things. They’re delicious on their own, and I’ve been enjoying them crumbled into cereal or granola with some coconut milk yogurt or a splash of almond milk.