Healthy Breakfast Cookies
Nutrient dense breakfast cookies made with walnuts, almond butter, oats, avocado oil and a little bit of flour. A delicious grab and go breakfast or snack!
Equipment
- 1 Food Processor
Ingredients
Dry Ingredients
- 1.5 cup rolled oats
- 1 cup walnuts
- 1/3 cup freshly milled whole wheat flour
- 1/2 cup flaxseed meal
- 1 tsp baking soda
- 1.2 tsp salt
Wet Ingredients
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 cup avocado or coconut oil May need an additional 1 tbsp at the end to get dry ingredients fully incorporated
Mix Ins
- 1/2 cup chocolate chips
- 1/2 cup craisins
Instructions
Mix Dry Ingredients
- Starting with the dry ingredients. Add in 1 cup of walnuts and pulse till it looks crumbly. Then add in 1.5 cups of oats and give it a few pulses. Next add the flaxseed meal, flour, salt, and baking soda. Transfer your dry ingredient to a large mixing bowl.
Mix Wet Ingredients
- Into the food processor add the avocado oil, almond butter, brown sugar, maple syrup, and vanilla. Mix until combined. Then add one egg. Pulse until silky.
Combine Wet & Dry Ingredients & Add in Mix Ins
- Into the mixing bowl, add in the chocolate chips and craisins. Then add the wet ingredients and stir to combine. This will be a dense dough and you may need to add a little water (1 tbsp) and 1 tbsp coconut oil to get all the flour completely incorporated with no dry bits left.
Bake Your Cookies
- Shape your cookies into large balls and the press them down to flatten them some. These cookies to not expand out during cooing so you can place the cookies close together on a parchment lined baking sheet.
- Bake at 375 for 11 minutes. When it's done, use a spatula to press the cookies down to remove air so they are more fudgy and decadent when cooled.
- This should make about 12 or more cookies, depending on the size. They store well for about a week at room temperature in a container or bag.
