Oatmeal Breakfast Cookies

I posted videos of these hearty breakfast cookies on Instagram this week and got requests for the recipe, so here goes!

These make great lunch and dinner substitutes (or add-ons!), but we look for any excuse to eat dessert for breakfast (plus they're not super sweet), so they're breakfast cookies in the Panther household!

If you eat gluten-free, you can adapt these by replacing the wheat flour with your favorite gluten-free flour mixture. I haven't tried substituting coconut oil for the butter, but it might be a tasty option for those who want vegan cookies.

DIRECTIONS:

Mix together the wet ingredients:

•    1/2 cup softened butter
•    1 chia seed egg*
•    1/2 cup coconut, date, or maple sugar (I use coconut)
•    1/2 teaspoon vanilla 
•    1 1/2 tablespoons water 

*To make a chia seed egg add 1 tablespoon of chia seeds to 3 tablespoons of water and let the mixture sit for 15 minutes until it is gelatinous. You can use a real egg instead, if you prefer.

Add the dry ingredients:

•     1 cup flour
•     2 cups sprouted oats (regular oats work, too)
•     1/2 cup -1 cup chocolate chips or raisins
•     1/2 cup chopped pecans or almonds (I use pecans)

Drop cookie balls on cookie sheet and flatten balls with a fork (the cookies won't spread in the oven). 

Optional: sprinkle sea salt on the cookies. I love that bit of salt but keep forgetting to experiment by putting it in the actual dough. A sprinkling on top seems to be working for us!

Bake at 350 F for 8-10 minutes.

 

Makes about 18 cookies!

© by scj