Name: Healthy Breakfast Cookies
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 22 servings
Ingredients: 2 tbsp ground flaxseed meal (to make flax eggs); 2 cup rolled oats (certified gluten-free as needed); 0.5 cup shredded unsweetened coconut (heaping amount); 0.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine sea salt; 0.75 cup smooth almond butter (creamy and runny variety); 0.5 cup maple syrup (pure); 1.5 tsp pure vanilla extract; 0.5 cup dried fruit (such as cranberries, currants, or blueberries); 0.5 cup pepitas (or sunflower seeds); 0.33 cup hemp seeds (also called hemp hearts)

Instructions

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1

Make the flax eggs by combining ground flaxseed meal (2 tbsp) with 5 tablespoons of water. Stir and let sit for 10 to 15 minutes until it gels.
2

Preheat your oven to 350F and line two large baking sheets with parchment paper.
3

In a large bowl, whisk together the dry ingredients: rolled oats (2 cup), shredded unsweetened coconut (0.5 cup), baking powder (0.5 tsp), baking soda (0.5 tsp), and fine sea salt (0.5 tsp).
4

In a separate bowl, mix the wet ingredients: smooth almond butter (0.75 cup), maple syrup (0.5 cup), pure vanilla extract (1.5 tsp), and the prepared flax eggs.
5

Combine the wet and dry mixtures with a spatula until a dough forms. Stir in the dried fruit (0.5 cup), pepitas (0.5 cup), and hemp seeds (0.33 cup). If too sticky, chill for 10 minutes.
6

Scoop roughly 2.5 tablespoons of dough per cookie onto the pans, spacing them 0.5 inches apart. Flatten the tops slightly.
7

Bake for 18 to 20 minutes until the bottoms are golden. Let rest on the pan for 5 minutes before cooling on a rack.