Oatmeal Chocolate Chip Breakfast Cookies
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
2
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
2
In a small bowl, mix the flaxseed meal with warm water and set aside for 5 minutes to thicken.
3
In a large mixing bowl, stir together the oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt.
4
In a medium bowl, whisk together the almond butter, coconut oil, and maple syrup until smooth. Stir in the flaxseed mixture.
5
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Fold in the chopped nuts, if desired.
6
Scoop about ¼ cup of dough per cookie onto the prepared baking sheet. Bake for 20 to 22 minutes, or until the cookies are golden around the edges.
7
Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. (If moved too soon, they may break apart.)
8
Once fully cooled, store the cookies in an airtight container or freeze for longer storage.
Instructions
¼ cup ground flaxseed & ½ cup + 1 Tbsp warm water (150 ml)
2 cups gluten free oat flour
2 cups whole rolled oats
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
1 cup (260 g) creamy peanut butter
½ cup (125 ml) coconut oil (melted)
1 cup (250 ml) maple syrup
½ cup chopped nuts (optional)
Oatmeal Chocolate Chip Breakfast Cookies
Anthology of Crumbs
Start your morning right with these wholesome oatmeal breakfast cookies! Soft, tender, and reminiscent of muffin tops, they’re a delicious grab-and-go option packed with nourishing ingredients like oats and nuts. Naturally vegan, gluten-free, and dairy-free, they’re proof that having cookies for breakfast can be both satisfying and healthy.
Servings :
24
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
5 min
Total Time
35 min
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