Breakfast Cookies

Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.

Step 2

Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.

Step 3

In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.

Step 4

In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.

Step 5

Pour the wet mixture into the dry ingredients, using a silicone spatula to mix

Step 6

Split the mixture in half, then fold in the nuts and seeds. Then put your add-ons into each bowl. Add-on quantities are based on half the mixture

Step 7

Freeze for 10-15 minutes to firm up dough

Step 8

Scoop 2 tbsp worth of dough into a ball, and place on baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet

Step 9

Lightly flatten the top of each cookie with your hands.

Step 10

Bake the cookies for 14-16 minutes.

Step 11

Leave to cool for 5 minutes, then use a spatula to carefully transfer them to a cooling rack.