Description
Healthy oatmeal breakfast cookies reicpes made with rolled oats, seed and chocolate chips (for about 12 cookies)
Ingredients
- 115 g (1/2 cup) Almond butter
- 90 g (1/3 cup) Coconut sugar
- 1 Egg - large at room temperature
- 1 tsp Vanilla extract
- 125 g (1 cup)Flour - wholemeal
- 50 g ( 2/3 cup) Oatmeal - quick oats
- 30 g (1/4 cup) Seeds - sesame, sunflower, pumpkin seeds, flax, chia
- 1 1/2 tsp Baking powder
- 150 g (1 cup) Chocolate chips - 64 % or 70 %
- 1 pinch of sea salt
Instructions
- Preheat your oven to 350°F / 180° C and line a baking sheet with a sheet of baking paper.
- In a large bowl, place the almond butter (or other nut butter) with the coconut sugar and beat with an electric mixer until you have a slightly smooth mixture.
- Add the egg and vanilla extract and mix again with an electric mixer to incorporate.
- Finish with the dry ingredients, flour, rolled oats, baking powder, pinch of salt, seeds and chocolate chips.
- Mix with a spatula or with your hands until the mixture is smooth and a little sticky.
- Form dough balls with your hands or an ice cream scoop and place them on the prepared baking sheet.
- Flatten the balls slightly with a fork.
- And bake the cookies for about 12 minutes until they are golden brown and a little soft in the center.
- Let the cookies cool a bit before moving them to a wire rack.
Notes
Storage: Up to 1 week at room temperature in a box and up to 3 months in the freezer.
- You can replace the coconut sugar with a liquid natural sugar like honey, maple syrup etc..
- If the cookie dough seems too compact, add a small amount of liquid such as vegetable milk.
- Be careful not to overcook them so that they keep a soft texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies,biscuits
- Cuisine: American
Nutrition
- Calories: 149
- Sugar: 6
- Sodium: 50
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 17
- Fiber: 2
- Protein: 4
- Cholesterol: 12