These breakfast cookies make a fantastic fast and wholesome breakfast or snack. They’re nice for meal prep so you may grab-and-go!
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MY PROTEIN AND SUPPLEMENTS: https://lovecomplement.com?aff=509
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*TO MAKE ANY OF THESE COOKIES NUT-FREE, REPLACE ALMOND FLOUR WITH OAT FLOUR OR DESSICATED COCONUT AND REPLACE NUT BUTTER WITH SEED BUTTER.
** FOR AN EXTRA BOOST OF PROTEIN: Swap as much as half of the almond flour for unflavored protein powder. I exploit: https://lovecomplement.com?aff=509
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Apple Pistachio Breakfast Cookies
DRY:
2 cups oats
½ cup almond flour
1 tsp cinnamon
¾ tsp baking soda
WET:
2 tbsp floor flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
2 tsp lemon juice
1 tsp vanilla
Add-ins:
1 cup of apple chopped into ¼ – ½ inch items
1/3 cup roughly chopped pistachios
Mix floor flax and water and put aside for 5-10 minutes. Mix dry elements in a bowl. In a separate bowl, mix moist elements. Add “flax egg” to moist elements. Mix moist and dry elements. Fold in chopped apple and pistachios. Scoop onto a parchment lined cookie sheet in desired measurement. Bake at 350F for 18-22 minutes. Permit to chill earlier than consuming. Take pleasure in!
For my part, these are greatest after refrigerating. They are often saved in an hermetic container and will final 4-5 days.
Strawberry Chocolate Chip Breakfast Cookies
DRY:
2 cups oats
½ cup almond flour
¾ tsp cinnamon
¾ tsp baking soda
WET:
2 tbsp floor flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
2 tsp lemon juice
1 tsp vanilla
Add-ins:
1 ½ cups strawberries chopped
½ cup chocolate chips
Mix floor flax and water and put aside for 5-10 minutes. Mix dry elements in a bowl. In a separate bowl, mix moist elements. Add “flax egg” to moist elements. Mix moist and dry elements. Fold in strawberries and chocolate chips. Scoop onto a parchment lined cookie sheet in desired measurement. Bake at 350F for 18-22 minutes. Permit to chill earlier than consuming. Take pleasure in!
For my part, these are greatest after refrigerating. They are often saved in an hermetic container and will final 4-5 days.
Lemon-Blueberry Breakfast Cookies
DRY:
2 cups oats
½ cup almond flour
¾ tsp baking soda
WET:
2 tbsp floor flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
1 tsp vanilla
2 tsp lemon juice
Add-ins:
1 pint blueberries
1 tbsp poppy seeds
½ tsp turmeric
⅛ tsp black pepper
1 tbsp lemon zest
Mix floor flax and water and put aside for 5-10 minutes. Mix dry elements, poppy seeds, turmeric and black pepper and blend. In a separate bowl, mix moist elements and lemon zest. Add “flax egg” to moist elements. Mix moist and dry elements. Scoop onto a parchment lined cookie sheet in your required measurement. Bake at 350F for 18-22 minutes. Permit to chill earlier than consuming. Take pleasure in!
For my part, these are greatest after refrigerating. They are often saved in an hermetic container and will final 4-5 days.
Pumpkin Seed Raisin Breakfast Cookies
DRY:
2 cups oats
½ cup almond flour
¾ tsp baking soda
¾ tsp cinnamon
WET:
2 tbsp floor flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
1 tsp vanilla
2 tsp lemon juice
Add-ins:
½ cup pumpkin seeds
⅓ cup hemp seeds/hearts
¼ cup sesame seeds
¾ cup raisins
Mix floor flax and water and put aside for 5-10 minutes. Mix dry elements in a bowl. In a separate bowl, mix moist elements. Add “flax egg” to moist elements. Mix moist and dry elements. Fold in seeds and raisins. Scoop onto a parchment lined cookie sheet in desired measurement. Bake at 350F for 18-22 minutes. Permit to chill earlier than consuming. Take pleasure in!
For my part, these are greatest after refrigerating. They are often saved in an hermetic container and will final 4-5 days.
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