Description
These delicious breakfast cookies are packed with lots of healthy superfoods!
Ingredients
Scale
- 3 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 1/3 cup chopped pistachios
- 1/3 cup dried cranberries, or goji berries
- 1/3 cup chopped dark chocolate, or dark chocolate chips
Instructions
- Pre-heat oven to 350 degrees F and line a large baking sheet with a non-stick mat or parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.
Notes
Breakfast cookies stay good in an airtight container, in a cool place, for up to 5 days. They’re also freezer friendly up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Gluten Free, Vegan
