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 cups rolled oats; 2 tablespoons ground flaxseed meal; 1 1/2 teaspoons pure vanilla extract; 1/2 cup dried cranberries; 1/2 cup unsweetened shredded coconut; 5 tablespoons water; 1/2 cup pepitas; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/3 cup hemp seeds; 3/4 cup smooth, creamy almond butter; 1/2 cup pure maple syrup; 1/2 teaspoon baking soda

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 cups rolled oats

2 tbsp ground flaxseed meal

1 1/2 tsp vanilla extract

1/2 cup dried cranberries

1/2 cup unsweetened shredded coconut

5 tbsp water

1/2 cup pepitas

1/2 tsp baking powder

1/2 tsp fine sea salt

1/3 cup hemp seeds

3/4 cup almond butter

smooth, creamy

1/2 cup pure maple syrup

1/2 tsp baking soda

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