25-Minute Healthy Oatmeal Breakfast Cookies
Savor these protein-packed, vegan, and gluten-free breakfast cookies—crafted with wholesome ingredients for a delightful flavor. Best of all, they're ready in just 25 minutes, delivering a quick and satisfying homemade indulgence.
Ingredients
- 1 1/4 cup gluten-free rolled oats
- 1/2 cup pumpkin seeds
- 3 tbsp chia seeds
- 1/4 cup hemp seeds
- 1/3 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup almond flour can sub for any flour
- 1 flax egg*
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- dairy-free chocolate chips optional
- 1/4 cup dried cranberries optional
Instructions
- Preheat your oven to 350 degrees and grease your pan or line a baking pan with parchment paper.
- Mix the wet and dry ingredients in separate bowls.
- Pour the wet ingredients into the bowl of dry ingredients and mix until well incorporated.
- Use a spoon or cookie scoop to scoop evenly sized cookies onto the baking pan. Once all the cookies are on the baking pan, press down with your hands as the cookies will not spread.
- Bake cookies for 12 to 14 minutes. Enjoy with a smoothie, tea, coffee, or alone.
Notes
*Note: To make a flax egg mix 1 tbsp ground flaxseed with 3 tbsp of water. Let sit to gel for 5 minutes then use as you would an egg.
Store these cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for an extended freshness of up to 2 weeks. For long-term enjoyment, freeze them for up to 3 months.