Breakfast Cookies (Gluten Free)

Who says cookies are just for dessert? If you’re looking for a quick, wholesome, and delicious way to start your day, breakfast cookies are the perfect solution! Packed with fiber, protein, and natural sweetness, these grab-and-go treats are a healthier alternative to sugary cereals or pastries.

---

We joined our daughter Alicia at a divine little place called Scottsdale farm in Alpharetta for a lovely lunch. She advised us we must absolutely try these breakfast cookies. I am so glad that we did because these cookies are game changers. They were huge. They were packed with nuts and ftuit. They were topped with a beautiful jam and nut butter combo and sliced apples, which is the chef's method of calling them "loaded,"  The chef gets to pick the way he wants to present them since this is a farm to table cafe so of course the chef is going for seasonal items.

I knew I needed to re-create these, so as soon as I got home I set about experimenting to get my own breakfast cookie, loaded with all the good stuff that would be healthy and satisfying with great stickability for breakfast.

Natural, healthy ingredients go into these nutritious cookies.

Why You’ll Love Breakfast Cookies

1. Easy to Make: Minimal prep time and simple ingredients.
2. Nutrient-Dense: Filled with oats, nuts, seeds, and dried fruits.
3. Customizable: Adapt the recipe to fit your dietary needs.
4. Great for Meal Prep: Make a batch in advance and enjoy all week!   These also freeze well.

THIS DOUGH IS LOADED!!

Tips for the Best Breakfast Cookies

• Make them gluten-free by using certified gluten-free oats.
• Add extra protein with a scoop of protein powder.
• Boost fiber by incorporating chia seeds.
• Keep them fresh by storing in an airtight container for up to a week.

READY TO BAKE

These breakfast cookies are perfect for busy mornings, post-workout snacks, or even a late-night treat without the guilt. Try them today and transform your mornings with a healthy, satisfying bite!

OUT OF THE OVEN. NOW IF ONLY WE CAN BE PATIENT ENOUGH TO LET THEM COOL FIRST. □

Parchment Paper                Mixing Bowls                        Baking Sheets                         Cookie Bags

Breakfast Cookies -Gluten Free
makes 12-16 large cookies
Ingredients

• 1/2 cup natural, unsweetened peanut butter or almond butter
• 3 tablespoons pure maple syrup
• 2 large eggs, beaten
• 2 teaspoons pure vanilla extractamzn.to/4k4CL5h
• 1 cup almond flour
• 3 tablespoons flaxseed meal
• ½ teaspoon ground cinnamon
• ½ teaspoons baking soda
• ½ teaspoon sea salt
• 1 cup old fashioned rolled oats ( I used a mix of rolled and steel cut oats)
• 1 tablespoon chia seeds (optional)
• 1/4 cup (or more) semi-sweet or dark chocolate chips.
• 1/2 cup mixed nuts and dried fruits of choice ( I used walnuts, dates and apricots)
• 2 tablespoon unsweetened flaked coconut (optional)
• Flaky sea salt, optional for topping

Instructions

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper & set aside.
• Mix together the wet ingredients: In a large bowl, add the nut butter, maple syrup, eggs, and vanilla extract. Mix until smooth and well combined.
• Stir in the dry ingredients: Add the almond flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, flax seed meal, chocolate chips and nut and fruit mixture.
• Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets.  You'll get 6-8 cookies per sheet as these aren larger cookies.
• Bake for 10 to 14 minutes or until they’re set, but still soft.
• Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!