Just calling it a breakfast cookie makes me feel like I’m breaking the rules. But then I remember what these “cookies” are actually made up of and the guilt diminishes when I realize they’re an awesomely nutritious breakfast! I kind of like living on the wild side, so I try not to remember that when I’m eating my breakfast cookie.
Ingredients
- 2 Tbsp Ground flaxseed
- 1 cup Rolled oats
- 1/2 cup Almond flour
- 1/2 cup Shredded coconut unsweetened
- 1 tsp Ground cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Applesauce unsweetened
- 1/3 cup Peanut butter
- 1/4 cup Date paste
- 1 tsp Vanilla
- 1/4 cup Pumpkin seeds or sunflower seeds
- 1/4 cup Goji berries, dried or raisins, craisins, dried blueberries, etc.
- 1/4 cup Walnuts, chopped
- 2 Tbsp Chia seeds
Instructions
- Preheat oven to 350°F.
- Make flax egg in a small bowl by combining 2 tablespoons of ground flaxseed to 6 tablespoons of water. Let sit for ~10 minutes.
- Combine oats, almond flour, coconut, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- In the small bowl the flax egg is in, add applesauce, date paste, peanut butter, and vanilla.
- Combine wet and dry ingredients and stir. Stir in pumpkin seeds, dried fruit, walnuts, and chia seeds.
- Make ~1/4c dough balls and place on baking sheet covered with parchment paper. Press dough balls down slightly to create a cookie shape. They will not spread out much in the oven.
- Bake for 25 minutes until browned on top. If you like a more crispy outside put the oven on broil briefly before taking the cookies out.
- Let cookies cool before storing them in an airtight container for up to 1 week.
Notes
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants
