Healthy & Delicious Breakfast Cookies You Can Whip Up In 3o Minutes or Less

These Breakfast Cookies are a healthy make-ahead breakfast that comes together in less than 30 minutes. They’re soft, chewy and with 12 tasty variations, you’ll have the perfect oatmeal breakfast cookie for every occasion! Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

These cookies are perfect for the kids to snack on in the car on the way to school, or add them in to their lunch boxes as a healthy treat.

This recipe is from the website life made sweeter.

Here's the direct link to their Breakfast Cookie Recipe: https://lifemadesweeter.com/breakfast-cookies/

And Here's The Recipe:

RECIPE INGREDIENTS

These cookies call for different ingredients, depending on the flavor you’re making. Here’s what you’ll need in general and for each variation.

• Egg: Bring to room temperature. For vegan breakfast cookies, sub with a flax-egg by mixing 1 TBS ground flaxseeds + 2.5 TBS water. Let it sit for 5 minutes, until thickened into a gel-like consistency.

• Nut or Seed Butter: This could be almond butter, peanut butter, cashew butter, etc.

• Coconut Oil: Softened at room temperature.

• Natural Sweetener: Such as maple syrup, date syrup or coconut nectar syrup. For keto or low carb, use Lakanto sugar-free maple syrup, yacon syrup or your favorite liquid sweetener.

• Vanilla Extract: For flavor and sweetness.

• Cinnamon: For a yummy warmth.

• Sea Salt: To balance out the sweetness.

• Baking Powder: For thick and chewy cookies.

• Almond Flour: Superfine, or finely ground oat flour.

• Shredded or Flaked Coconut: Unsweetened.

• Gluten-Free Old-Fashioned Rolled Oats: to keep these cookies grain-free and paleo, sub with a mix of roughly chopped coconut flakes and sliced almonds.

HOW TO MAKE BREAKFAST COOKIES

No matter what kind of oatmeal breakfast cookies you’re making, the process is pretty much the same. Here’s a general overview:

1. Heat Oven: Preheat the oven to 350°F and line a baking pan with parchment paper.

2. Combine Ingredients: In a large bowl, whisk together the egg, nut or seed butter, softened coconut oil, liquid sweetener, vanilla, cinnamon, salt and baking powder until the batter is creamy and smooth. Then, stir in the shredded coconut, almond flour and old fashioned rolled oats until everything is combined.

3. Fold In Add-Ins: If you’re using chocolate chips, chopped nuts, freeze-dried berries or any other add-ins, now’s the time to fold them into the batter.

4. Form Cookies & Bake: Scoop out about 1/4-cup cookie dough balls and place them on the baking sheet, flattening each cookie slightly. Bake for 10-14 minutes, until they’re golden brown but still soft (do not overbake them if you like chewy cookies).

5. Let Cool: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

Visit life made sweeters website on the link above to get the recipe for all this different variations on the Breakfast Cookie...enjoy!