Oat Drop Breakfast Cookies
Healthy Oat Drop cookies that can be easily adapted to your preferences. These deliciously textured breakfast cookies are bursting with flavor! They can be made Vegan, Geluten Free, and Dairy Free. They also contain whole grains. Check out this post for more on the benefits of oats and feel good about eating a cookie for breakfast :)
Ingredients
Dry:
1 cup rolled oats
1 cup unsweetened coconut flakes
½ cup almond meal (wheat flour can be substituted)
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet:
2 eggs (or flax egg whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 10 mins)
¼ cup Swanson's coconut oil melted
½ cup natural, unsalted creamy peanut butter butter
1 teaspoon pure vanilla extract
Add ins:
½ cup chopped nuts
1/4 cup cacoa nibs or dark chocolate chips
1/4 cup raisins, dried cranberries, or other dried fruit
2 tablespoons sunflower seeds
Directions
Preheat oven to 350°F. Line a cookie sheet with parchment paper
In a large bowl, whisk together all of the dry ingredients: oats, coconut, almond meal, cinnamon, baking powder, baking soda and salt.
In a medium bowl, whisk together all of the wet ingredients: eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in almonds, chocolate chips, cranberries and sunflower seeds.
Using a cookie scoop, scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spaced evenly apart. Using a fork, gently flatten cookies to desired thickness. * Cookie dough is a bit crumbly--press together any loose crumbles.
Cookies won’t spread during baking. Bake for 8-12 minutes.
Gently transfer cookies to a cooling rack. Allow to cool completely before storing. Enjoy!
Store in an airtight container at room temperature for 1-2 weeks.
