Breakfast Cookies

Yield: 15 cookies
Serving size: 1 cookie
Time to prepare: 5 minutes
Time to cook: 10-12 minutes

These dietary fiber and protein packed cookies are great for a quick breakfast on the go that will keep you full all morning. They also make a great quick pre-workout snack. 

Ingredients

• 1 large egg (*see notes for egg-free option)
• ½ cup natural peanut butter, almond butter, cashew butter, or drippy tahini sauce
• ½ cup melted butter or, for a more heart healthy choice, vegetable oil
• ½ cup sweet syrup of choice like honey, maple syrup, date syrup, agave syrup, or coconut nectar syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon or pumpkin spice
• ¼ tsp salt
• ½ tsp baking powder
• ½ cup super fine almond flour, flaxseed meal, or all purpose flour (*see notes for chocolate option)
• 3 ¼ cup old fashioned rolled oats or quick oats
• ½ cup chia seeds
• ½ cup whole flaxseeds
• ½ cup chopped nuts of choice (walnuts, peanuts, cashews, pecans, pistachios)
• ½ cup dried fruit of choice (blueberries, cranberries, raisins, apricots, dates, cherries)
• ½ cup unsweetened shredded coconut (optional)

*Notes:
Egg-free option: Substitute the egg with flax seeds. Combine 1 tbsp ground flax seeds with 2 ½ tbsp water, let sit for 5 minutes until it has a gel-like consistency.

To make chocolate cookies, replace ¼ cup of the almond flour/flaxseed meal/all-purpose flour with ¼ cup unsweetened cocoa powder.

Instructions

1. Preheat the oven to 350° F and line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together egg with nut/seed butter, oil/butter, vanilla extract, cinnamon, baking powder, salt, and syrup until fully combined.
3. Add flour, rolled oats, seeds, nuts, dried fruit, and coconut (if using). Stir with a wooden spoon until completely incorporated.
4. Scoop a ¼ cup of dough onto the parchment paper and flatten slightly with the back of a spoon, shaping them as needed. Repeat with the remaining dough.

5. Bake for 10-12 minutes until edges are slightly brown and set. Allow cookies to cool completely on the baking sheet before removing. Keep in the fridge in a sealed container for up to 2 weeks or freeze for up to 3 months.

   Adapted from lifemadesweeter.com