I’m totally down for starting the day with these two things:
That’s right, cookies for breakfast…approved by a health coach. You heard it here first. And you’re welcome. 😉
Of course, these aren’t your average cookies. They’re packed with good-for-you ingredients, like GF oats, flaxseed, almond butter, shredded coconut and chopped pecans, making them extra healthy (not that you’d know it!) and especially delicious.
Not a breakfast person? Who says you need to be? These high-fiber, protein-packed cookies are a suitable day-to-day, anytime snack.
And with no refined sugar, flour or processed junk, it’s a breakfast-snack-dessert cookie that you can enjoy guilt-free.
Soft & Chewy Oatmeal Cookies
- 2 tablespoons + 1 teaspoon flax meal + ¼ cup of warm water (to make flax egg)
- ¾ cup of crunchy almond butter (or your favorite nut butter)
- ½ cup pure maple syrup
- 5 tablespoons coconut oil (melted)
- 2 teaspons pure vanilla extract
- 2 cups gluten-free rolled oats
- ¾ cup unsweetened shredded coconut
- ¾ cup gluten free oat flour (or ground gluten-free oats)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chopped pecans (walnuts or cashews)
- ¼ cup of raw sliced almonds
- flaked sea salt, to top (optional)
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a large mixing bowl whisk together the flax and water to make flax egg. Set aside for 5 minutes to gel.
- Then stir in the nut butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.
- Add in all of the dry ingredients – except the nuts – and stir until all ingredients are combined. Then fold in the nuts.
- Scoop about a tablespoon of dough – and form a ball rolling with your hands. Place on baking sheet and flatten to about ¼ inch thick. Continue this process with the remaining dough.
- Top cookies with flaked sea salt (optional) and bake for 10-15 minutes.
- Allow cookies to rest for 10-15 minutes. Texture will firm as the cookies cool.
If you haven’t had a compelling reason to make and use a flax “egg” yet, these cookies are your perfect opportunity!
And if you’re not feeling the pecans and/or shredded coconut, it’s all good. You can get ultra creative and choose your own add-ins; THINK: goji berries and pumpkin seeds, dried pineapple and salted cashews or walnuts and dark chocolate chips!
You can also split the cookie dough in half or thirds and make a few different flavors. Basically, what I’m getting at is that these anytime cookies are a choose-your-own-adventure, so make them any way you like and eat them any time of day! 😉
Enjoy and be sure to let me know what you think!