Cooklist AI

Hearty Almond Butter Breakfast Cookies

Name: Hearty Almond Butter Breakfast Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons ground flaxseed meal; 1 1/2 teaspoons pure vanilla extract; 5 tablespoons water; 1/2 cup unsweetened shredded coconut; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/2 cup pure maple syrup; 1/2 cup dried cranberries; 1/2 cup pepitas; 1/3 cup hemp seeds; 3/4 cup smooth, creamy almond butter; 2 cups rolled oats

Whip up a batch of these Hearty Almond Butter Breakfast Cookies for a filling and nutritious start to your day or a tasty post-workout treat. Packed with rolled oats, almond butter, and a medley of energizing seeds and fruit, they're vegan, gluten-free, and free of refined sugars or added oil.



40 min

TOTAL TIME

158

CALORIES

$0.49

PER SERVING

Ingredients

13 INGREDIENTS

24 SERVINGS

2 tbsp ground flaxseed meal

1 1/2 tsp vanilla extract

5 tbsp water

1/2 cup unsweetened shredded coconut

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1/2 cup pure maple syrup

1/2 cup dried cranberries

1/2 cup pepitas

1/3 cup hemp seeds

3/4 cup almond butter

smooth, creamy

2 cups rolled oats

Directions

10 STEPS

20 min

PREP TIME

20 min

COOK TIME

40 min

TOTAL TIME

Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.

In a small bowl, combine ground flaxseed meal with water, mix well, and let sit for 10-15 minutes to create a flax egg gel.

In a large bowl, mix together rolled oats, unsweetened shredded coconut, baking powder, baking soda, and fine sea salt.

In a medium bowl, whisk together creamy almond butter, pure maple syrup, pure vanilla extract, and prepared flax egg gel until smooth and thick.

Pour the wet almond butter mixture into the bowl with the dry oat mixture, and use a silicone spatula to combine until a thick cookie dough forms.

Fold in dried cranberries, pepitas, and hemp seeds using the spatula. If the dough is too sticky, refrigerate it for 10-15 minutes to firm up slightly.

Using an ice cream scoop or a large spoon, portion out 3 tablespoons of dough onto the prepared baking sheets, leaving 1/2 inch between each cookie (they won't spread much during baking). Lightly flatten the tops of the cookies with your hands.

Bake for 18-20 minutes, or until the edges turn golden brown.

Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a cooling rack.

Store any leftover cookies in an airtight container at room temperature for 5 to 7 days, or freeze for up to 3 months.

Health Info

Macros

15g

CARBS

FAT

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE