Breakfast Cookies
Oatmeal breakfast cookies are an easy, make ahead option for busy mornings. They're hearty, convenient and perfect for breakfast on the go, meal prep or healthy snacks.
Ingredients
- ¼ cup ground flaxseed
- ¾ cup water
- ½ cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup maple syrup
- 1 cup almond butter
- 1 ½ cups old fashioned oats
- ½ cup dried cherries
- ½ cup green pumpkin seeds or pepitas
- ½ cup chopped dark chocolate (or chips)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, stir the ground flaxseed and water together. Let sit for 10 minutes, or until thicker and gel-like.
- In a large mixing bowl, mix together the oat flour, cinnamon, baking powder and salt with a spoon or spatula.
- Add the flaxseed mixture, almond butter and maple syrup. Stir until well combined.
- Add the oats, green pumpkin seeds, dried cherries and dark chocolate chunks. Mix just until evenly distributed throughout the dough.
- Scoop the dough into ¼ cup portions onto the prepared baking sheet. Gently flatten each mound with the bottom of a measuring cup or spoon. Bake for 14 to 15 minutes, or until the cookies are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Makes 12-14 cookies.
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