These breakfast cookies make a great quick and healthy breakfast or snack. They are great for meal prep so you can grab-and-go!
MY COOKWARE: https://shareasale.com/r.cfm?b=1585061&u=3485080&m=99639&urllink=&afftrack=
DISCOUNT CODE : HEALTHYVEGAN
MY PROTEIN AND SUPPLEMENTS: https://lovecomplement.com?aff=509
DISCOUNT CODE: HEALTHYVEGAN
MY JUICER: shrsl.com/40gkt
DISCOUNT CODE: HEALTHYVEGAN
*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 up to half of the almond flour for unflavored protein powder. I use: https://lovecomplement.com?aff=509
DISCOUNT CODE: HEALTHYVEGAN
Apple Pistachio Breakfast Cookies
DRY:
2 cups oats
½ cup almond flour
1 tsp cinnamon
¾ tsp baking soda
WET:
2 tbsp ground 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 pieces
1/3 cup roughly chopped pistachios
Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in chopped apple and pistachios. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy!
In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 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 ground 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
Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in strawberries and chocolate chips. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy!
In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days.
Lemon-Blueberry Breakfast Cookies
DRY:
2 cups oats
½ cup almond flour
¾ tsp baking soda
WET:
2 tbsp ground 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
Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients, poppy seeds, turmeric and black pepper and mix. In a separate bowl, combine wet ingredients and lemon zest. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Scoop onto a parchment lined cookie sheet in your desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy!
In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 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 ground 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
Combine ground flax and water and set aside for 5-10 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in seeds and raisins. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy!
In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days.
