I know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!)
Makes about 20 cookies
- 2oog gluten free rolled oats
- 50g unsweetened desiccated coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 flax eggs*
- 225g smooth almond butter
- 120ml maple syrup
- 1 teaspoon pure vanilla extract
- 75g dried fruit, such as sultanas, cranberries or chopped apricots
- 50g hulled hemp seeds
- 35g pumpkin seeds, chopped
- 35g sunflower seeds, chopped
*For two flax eggs, combine 2 tablespoons ground flaxseed meal with 6 tablespoons warm water. Stir and let sit for 15 minutes to form an egg like consistency.
- Prepare the flax eggs as described above.
- Preheat the oven to 350ºF/175ºC. Line two large baking sheets with greaseproof paper.
- In a large bowl, mix together all the dry ingredients (oats, coconut, baking powder, baking soda, salt, dried fruit).
- In a saucepan, melt the almond butter, maple syrup, vanilla whisking until smooth. Add the flax egg.
- Pour the wet mixture into the dry ingredients and mix everything until the mixture resembles a cookie dough.
- If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
- Add an ice cream sized scoop of dough onto the prepared baking sheet spacing them about 1 inch apart. Leave them in round hummocks or lightly flatten the top of each cookie with your hands or a fork.
- Bake the cookies for 15-20 minutes. Allow to cool for 5 minutes on the tray then use a spatula to carefully transfer them to a cooling rack.
If you make these amazing cookies share a pic on my Instagram or Facebook and let me know what fruit combinations you like most.