Name: Chai-Spiced Breakfast Cookies
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 24 servings
Ingredients: 2 tbsp ground flaxseed meal (for flax eggs); 2 cup old-fashioned rolled oats (certified gluten-free if needed); 0.5 cup unsweetened shredded coconut; 0.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine salt (sea salt); 0.75 cup smooth almond butter (creamy cashew butter also works); 0.5 cup pure maple syrup; 1.5 tsp pure vanilla extract; 1 tbsp ground cinnamon; 1.5 tsp ground ginger; 0.5 tsp ground cardamom (freshly crushed); 0.25 tsp ground nutmeg (freshly grated); 0.25 tsp ground allspice; 0.25 tsp ground cloves; 1 pinch black pepper; 0.33 cup hemp seeds; 0.5 cup chopped dates; 0.33 cup chopped pistachios

Instructions

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1

Prepare the flax eggs by combining ground flaxseed meal (2 tbsp) with 5 tablespoons water. Stir and let sit for 15 minutes to gel.
2

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
3

Prepare the spice blend by mixing ground cinnamon (1 tbsp), ground ginger (1.5 tsp), ground cardamom (0.5 tsp), ground nutmeg (0.25 tsp), ground allspice (0.25 tsp), ground cloves (0.25 tsp), and black pepper (1 pinch) until combined.
4

In a large bowl, whisk together the old-fashioned rolled oats (2 cup), unsweetened shredded coconut (0.5 cup), baking powder (0.5 tsp), baking soda (0.5 tsp), fine salt (0.5 tsp), and the prepared chai spice blend.
5

In a medium bowl, whisk the prepared flax eggs, smooth almond butter (0.75 cup), pure maple syrup (0.5 cup), and pure vanilla extract (1.5 tsp) until smooth.
6

Pour the wet ingredients into the dry and mix with a spatula until a cookie dough forms. Fold in the hemp seeds (0.33 cup), chopped dates (0.5 cup), and chopped pistachios (0.33 cup).
7

If the dough is too sticky, refrigerate it for 10 minutes to firm up slightly.
8

Scoop approximately 3-tablespoon portions of dough onto the sheets, spaced 0.5 inches apart. Lightly flatten each cookie.
9

Bake for 17 to 20 minutes until the bottoms are slightly brown and the cookies are baked through.
10

Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.