Breakfast Cookies
 
Prep time
Cook time
Total time
 
These cookies are packed with nutritious ingredients, so they're great for a grab-and-go breakfast or post-workout snack!
Author:
Recipe type: Snack
Serves: 16-18
Ingredients
  • 1 cup rolled oats
  • ½ cup oat flour
  • ½ cup almond flour
  • 1½ tsp. baking soda
  • ¼ tsp. fine sea salt
  • 1 Tbs. ground Chia seeds
  • ¼ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • 1 tsp. ground cinnamon
  • Scant ⅔ cup pure maple syrup
  • 1 tsp. vanilla extract
  • ½ cup + 2 Tbs. creamy nut butter (I use almond)
  • 5-6 medjool dates, pitted and chopped (or ½ cup favorite dried fruit)
Instructions
  1. In a large mixing bowl, stir together the oats, oat flour, almond flour, baking soda, and salt until no clumps remain. Add the Chia seeds, sunflower seeds, pumpkin seeds, and cinnamon; stir again.
  2. In a smaller bowl, combine the maple syrup, vanilla, and nut butter until fairly smooth (this may take some patience).
  3. Pour the wet ingredients into the dry and stir until no dry flour remains. Fold in the dates.
  4. Place dough in the fridge to chill at least 30 mins.
  5. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  6. Scoop heaping tablespoons of dough onto the baking sheet and shape into round cookies with damp hands to prevent sticking. You should end up with 16-18 cookies. Bake about 14 mins, then allow to cool on the baking sheet.
  7. Store cookies in an air-tight container at room temperature up to one week, or freeze for later.
Notes
You can make your own oat flour, almond flour, and ground Chia by grinding up oats, almonds, or whole Chia seeds in a blender or food processor.

If you're nut free, you could substitute Sunbutter for the nut butter and try ground sunflower seeds instead of the almond flour. (I haven't tried it, but that's what I would do.)
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/02/05/breakfast-cookies/