Oatmeal Chocolate Chip Breakfast Cookies

Soft, hearty, and packed with oats and nuts, these vegan, gluten-free breakfast cookies

make a deliciously healthy grab-and-go start to your day.

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Oatmeal Chocolate Chip Breakfast Cookies

Yield: 24

Author: Anthology of Crumbs

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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.

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Ingredients

• 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
• 1cup (250 ml) maple syrup
• ½ cup chopped nuts (optional)

Instructions

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.