Cookies for breakfast? Believe it or not, this is a real thing! Breakfast cookies are perfect for on-the-go mornings when you need something quick and filling. They’re also great if you just don’t feel like cooking in the morning. But what are breakfast cookies? Basically, they’re cookies that are made with healthier ingredients like oats, seeds, and dried fruit. They’re still delicious and full of flavor, but they won’t leave you feeling weighed down. So if you’re looking for a new way to start your day, give breakfast cookies a try!
Recipe
DRY INGREDIENTS
2 cups gluten-free rolled oats
1/2 cup shredded coconut
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
dash of cinnamon
WET INGREDIENTS
2 Tbsp ground flax seeds (For Flax Eggs)
3/4 cup creamy almond butter
1/2 cup pure maple syrup
1-1/2 tsp pure vanilla extract
MIX-INS
1/2 cup dried cranberries
1/3 cup hemp seeds
1/2 cup sunflower seeds, chopped
How to Prepare
Prepare your flax eggs by combining 2 Tbsp ground flaxseed meal with 5 Tbsp of water. Stir and let sit for 15 minutes.
Preheat the oven to 350F and line two large baking sheets with parchment paper.
In a large bowl, mix together the dry ingredients.
In another bowl, mix together the wet ingredients including the flax eggs. Whisk until smooth.
Pour the wet mixture into the dry ingredients. Mix until it resembles cookie dough. Fold in your desired mix-ins.
Refrigerate for 10 minutes to allow it to firm up and not be too sticky.
Measure out 3 Tbsp of dough and shape it into flat cookies. Place them about 1/2″ apart.
Bake for 20-25 minutes. Then allow to cool.
