These cookies are so simple to make and so satisfying. I called them breakfast cookies because they’re actually quite healthy, but they’re perfect as a snack anytime. I love them with a smoothie to fill out a breakfast. If you’re like me, a smoothie does not fill you up as a breakfast. There’s something about drinking, and maybe it’s just a mental thing, but no matter what I add and the calories in a smoothie, just drinking something is not enough. These cookies add the solidity the smoothie lacks.
Lately, my boyfriend has been trying to lose weight and as a result has been avoiding all the baked goods I’ve made recently. That’s another reason why I wanted to make a wholesome cookie, so he can have them as well. Divided into 12 cookies, each has about 4.8 grams of protein, which is always good to know. I made some with chocolate chips and some without, and both options are great. The cookies have a nice light almond flavour and the chocolate chips do make for a special treat if you’re feeling indulgent. Enjoy them any way you like any time of day.
makes 12-14 cookies Ingredients
1/3 cup natural almond butter (or other nut/seed butter)
3 tbsp non-dairy milk
1/2 tsp vanilla extract (optional)
1/3 cup liquid sweetener
1/4 tsp salt
1/3 cup chia seeds
1 1/2 cups oat flour (made from blended rolled oats)
vegan chocolate chips or cacao nibs (optional- you may need around 1/4 cup with a little extra, or as desired)
Preheat oven to 350F and line a baking sheet with parchment paper
Using a food processor, blend your oats into a flour. You will need 1 1/2 cups of flour, so make sure to measure after blending.
In a large bowl, add all of the ingredients and stir until it’s incorporated. Add as many chocolate chips as you see fit.
Shape the dough into balls around the size of 1 large tablespoon and place on the baking sheet. Flatten them with your hand as they do not spread. This will yield around 12-14 cookies depending on how you size them.
Bake for 10-11 minutes, Remove them from the oven and they will cool, they should be soft on the inside but firm outwardly.
Serve or store as you see fit
*I adapted this recipe from the base of my s’mores bars.