Description

These nutrient-packed breakfast cookies are loaded with superfoods like oats, chia seeds, and almond butter for a delicious and energizing start to your day. They’re vegan, gluten-free, and naturally sweetened with maple syrup.

Ingredients

Scale

For the Crust:

For dry ingredients:
1 1/2 cups rolled oats (gluten-free if needed)
1/2 cup almond flour
1/4 cup chia seeds
1/4 cup hemp seeds
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
For wet ingredients:
1/2 cup almond butter
1/3 cup maple syrup
1 tsp vanilla extract
1 flax egg (1 tbsp ground flax + 3 tbsp water)
For mix-ins:
1/4 cup dark chocolate chips
1/4 cup dried cranberries
2 tbsp pumpkin seeds

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make flax egg by mixing ground flax with water and let sit for 5 minutes.
3. In a large bowl, whisk together all dry ingredients (oats through sea salt).
4. In a separate bowl, mix almond butter, maple syrup, vanilla, and prepared flax egg until smooth.
5. Pour wet ingredients into dry ingredients and stir until well combined.
6. Fold in chocolate chips, cranberries, and pumpkin seeds.
7. Scoop 2-tablespoon portions of dough onto prepared baking sheet, flattening slightly.
8. Bake for 12-14 minutes until edges are golden brown.
9. Let cool on baking sheet for 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 5 days or freeze for up to 3 months. For softer cookies, add 1-2 tbsp almond milk to the dough. Substitute any nut butter or seeds with your favorites.