Healthy Breakfast Cookies
These wholesome breakfast cookies are crafted with fiber-rich oats, protein-packed hemp seeds, and creamy almond butter. Naturally vegan and gluten-free, they offer a chewy, satisfying bite with no added oils or refined sugars. Perfectly customizable with your favorite dried fruits and seeds, they are an ideal make-ahead meal for busy mornings.
Instructions
- 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.
Nutrition Facts
Per portion