Description
These loaded vegan breakfast cookies are packed with oats, plenty of seeds, almond butter and chocolate chips for a little sweetness.
Ingredients
Units
Scale
- 1 tbsp ground flaxseeds (I buy whole and then grind them in a coffee grinder as needed)
- 3 tbsp water
- 1/3 cup almond butter (all natural)
- 1/3 cup maple syrup
- 1 1/2 tbsp melted coconut oil
- 1 3/4 cup old fashioned rolled oats (use gluten free if needed)
- 1/3 cup almond flour
- 1/4 cup chia seeds
- 1/3 cup pumpkin seeds (raw)
- 1/3 cup chopped pecans (raw)
- 1/4 cup hemp seeds
- 1 tsp cinnamon (ground)
- 1 tsp kosher salt
- 1/3 cup dark chocolate chunks
Instructions
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a small bowl, add the ground flax seeds and water and stir to combine. Set aside.
- In a large bowl, add the almond butter, maple syrup and coconut oil and stir well to combine. Then stir in the the flax egg mixture.
- Add all of the remaining ingredients from the oats through to the chocolate chunks and stir well to combine.
- Using damp hands, shape into cookies and flatten with your hands. Place onto the prepared baking sheet and bake for 12 to 14 minutes. Remove from the oven and let cool for five minutes before moving to a cooling rack.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer.
Notes
When forming these into cookies, the dough is quite sticky thanks to the almond butter and maple syrup. They work best when you use slightly damp hands to form them into balls and flatten them. Keep rinsing your hands in between making a couple cookies, as that makes things a lot easier.