Description
These nutrient-packed breakfast cookies are loaded with superfoods like chia seeds, oats, and almond butter for a quick, energizing start to your day. They’re gluten-free, naturally sweetened, and perfect for meal prep!
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 flaxseed meal
- 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 tbsp coconut oil (melted)
- For mix-ins:
- 1/4 cup dark chocolate chips
- 1/4 cup dried cranberries
- 2 tbsp hemp seeds
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together all dry ingredients (oats through sea salt).
- 3. In a separate bowl, mix wet ingredients until smooth.
- 4. Pour wet ingredients into dry ingredients and stir until combined.
- 5. Fold in chocolate chips, cranberries, and hemp seeds.
- 6. Scoop 2-tbsp portions onto baking sheet and flatten slightly.
- 7. Bake for 12-14 minutes until edges are golden.
- 8. Let cool completely on baking sheet before serving.
Notes
Store in an airtight container for up to 5 days or freeze for 2 months. For softer cookies, add 1 mashed banana to wet ingredients. Substitute any nut butter or seeds as needed for allergies.