Breakfast Cookies

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Good cookie. Hearty and filling. I couldn’t help myself and made one alteration, I added a serving of plain protein powder (35 grams of Sprout Living original protein powder). I’m not sure, but this might have made them a little more crumbly and delicate, because they are that.

I guess I also used PB instead of almond butter, but not sure if that makes a big difference or not, I wouldn’t think so.

She said too bake for 15 min, but I went more about 12 min.

Would try with a real egg instead of flax egg next time, I think that may help them hold together a little more.

I also used 28 grams each of dark chocolate chunks and chopped walnuts for my “add-ins”.

Breakfast Cookies
From Nourished by Caroline

Ingredients

  • 1 tablespoon (8 grams) flax seeds, ground

  • 2 tablespoons (28 grams) water

  • 3/4 cup (60 grams) rolled oats

  • 1/2 cup (52 grams) almond flour, spoon and leveled

  • 1/4 cup chocolate chips or chunks (optional)

  • 1/4 cup almonds, chopped or sliced (optional)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup almond butter

  • 3 tablespoons maple syrup

  • 2 tablespoons coconut oil, softened

  • 1 teaspoon vanilla extract

Directions
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

In a medium bowl, add the ground flax seeds and water. Let it sit until it thickens to form your flax "egg".

In another medium bowl, stir together the oats, almond flour, baking soda, salt, chocolate and almonds. Set aside.

Add the almond butter, maple syrup, coconut oil and vanilla to your same bowl containing the flax egg. Mix until a thick and smooth mixture forms.

Transfer the wet mixture to the dry mixture and mix until combined. The cookie batter should be thick.

Scoop the mixture to the prepared baking sheet, forming 8 cookies. With lightly wet hands, flatten them slightly.

Bake for 15 minutes at 350°F. Remove from the oven and let the cookies cool for at least 10 minutes before eating.