You may think- cookies, for breakfast – even nutty oatmeal cookies?? Noooo… Well I stumbled across this recipe to make healthy, yet filling breakfast cookies. They go wonderfully with your favorite cup of coffee or tea. Not too sweet or bland, simply perfection in every bite.
At first when I saw this recipe, I was a little skeptical. The recipe said they were gluten and vegan friendly, so my immediate natural reaction was “are they really good?”. I tweaked the recipe because a) I’m not gluten free or a vegan and b) I didn’t have some of the ingredients listed so I substituted them for what I had on hand.
No added sugars and depending on what you have in your pantry, the recipe uses little to no processed ingredients. So if you need a quick grab ‘n go breakfast or a snack mid day to tie you over to lunch or supper, these are a great “go-to”.
Morning Nutty Oatmeal Cookies
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp flax eggs (2 flax seed mixed with 6 Tbsp water let set for 5 mins)
- 1/4 cup melted butter
- 1/2 cup peanut butter or your favorite nut butter will do!
- 1/4 cup maple syrup or honey
- 1 tsp pure vanilla extract
- 1/2 cup slivered almonds
- 1/4 cup dried berries chopped
Preheat oven to 350F.
In a large bowl, mix together oats, flour, cinnamon, baking powder, baking soda, and salt and set aside.
In a separate bowl whisk together flax eggs, melted butter, peanut butter, maple syrup, and vanilla extract.
Add the wet ingredients with the dry ingredients mixing until just combined.
Fold in almonds and berries.
Spoon a heaping tablespoons of dough onto cookie sheet. Bake for 8-11 mins.
Allow to cool. Enjoy!