Who says you can’t have cookies for breakfast?
This high-fiber, gluten-free, dairy-free-friendly recipe is balanced with protein, healthy fats, and just a touch of mineral-rich maple syrup for sweetness. These cookies make a great snack, dessert, first breakfast, and/or second breakfast, and go beautifully with a glass of oat or flax milk.
- 2 cups gluten free rolled oats
- 1 cup hulled sunflower seeds, chopped walnuts, or chopped pecans – or a combination of all three
- 1 cup ground flax seed (put whole seeds in a coffee grinder and grind into a powder)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2-3 handfuls dark chocolate chips or organic raisins
- 1 cup peanut butter or other nut butter
- 2 eggs
- 1/4 teaspoon salt
- 1/4 cup melted butter (or coconut oil, for dairy free version)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- Preheat oven to 350 F
- Combine all dry ingredients and all wet ingredients separately, then mix the two together.
- Use a spoon to transfer spoonfuls of the mixture oton a lightly greased baking sheet or a sheet lined with parchment paper. Leave an inch between the cookies.
- Bake at 350 F for 10-15 minutes (longer if you used a tablespoon of dough per cookie; shorter if you used a teaspoon).
- The cookies will be light golden brown on the edges and bottom (use a spatula to check) when they’re done. It’s okay if they’re a little soft, but they shouldn’t fall apart when poked. They will harden a little more once they’ve cooled.
- Let cool at room temperature.
- Store in a sealed container on the counter for up to five days.
This recipe makes 20-50 cookies, depending on whether you use a teaspoon or tablespoon to transfer the raw mixture to the baking sheet.
Photo by Annie Spratt on Unsplash