I’m totally down for starting the day with these two things:

1. Coffee
2. Cookies

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)

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. In a large mixing bowl whisk together the flax and water to make flax egg. Set aside for 5 minutes to gel.
3. Then stir in the nut butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.
4. Add in all of the dry ingredients – except the nuts – and stir until all ingredients are combined. Then fold in the nuts.
5. 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.
6. Top cookies with flaked sea salt (optional) and bake for 10-15 minutes.
7. 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!

xo