"Cookies for breakfast are my favorite - especially these one bowl breakfast cookies. They're packed full of oats, nuts, seeds and good fats - giving you that energy kick in the morning or in the afternoon when we need it most.
Oats help support a healthy immune system and are a good source of fiber. Almond butter is a good source of vitamin E, which for you ladies wanting to get pregnant, supports healthy egg DNA development. And flax seeds support a healthy immune system, balance our hormones and contain fatty acids and omega 3s. These essential fatty acids help reduce inflammation, improve brain function, keep your skin beautiful and speed up your metabolism.
Now THAT'S a good cookie! (ps. My friends, if you'd like this recipe you can visit sweetish.co to download my first little mini breakfast ebook. My first gift to you! Eee! I'm so excited."
One Bowl Breakfast Cookies With Oats, Nuts & Seeds
5
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Cookies make the best breakfast. They do. They’re compact, easy to grab and so good. These are a lot better for you than the cookie I want to grab in the morning - salted chocolate chip. They’re full of fiber and good fats with minimal sugar added...and instead of chocolate there are dried cherries. Mom would approve (but I think Mom would approve if you wanted to add a little bit of chocolate chips to these too ;).
These were gone in two days. I suggest you double it if you want them to last a little longer. This dough saves beautifully for a few days, so feel free to bake as you go about your week.
RECIPE:
3⁄4 cup / 106g gluten free flour or whole wheat flour or spelt flour
2 cups / 197g gluten free oats 1⁄4 teaspoon baking soda
2 tablespoons ground flax seed 1⁄2 teaspoon salt
1⁄4 cup + 2 tablespoons / 68g unsweetened applesauce
1⁄4 cup / 50g dark muscovado sugar
1⁄4 cup / 73g maple syrup
1⁄2 cup / 150g peanut butter or almond butter
2 tablespoons coconut oil
1 teaspoon vanilla
1⁄2 cup / 60g dried cherries
NOTE: These really do live up to the name one bowl breakfast cookies and do not require an electric mixer. Can I get some praise hands? Also, if you don’t have dried cherries, cranberries or raisins will work but won’t quite have the same tang. I also share my favorite gluten free flour recipe, that you can use here, on the blog. MAKE: Preheat oven to 350° F / 180° C and line a baking pan with parchment paper.
Measure all of your dry ingredients and put them in a bowl and mix. Then make a little hole, or dip, in the middle of the dry ingredients and add all of your measured wet ingredients. Mix until combined, careful not to over mix.
Form balls and when placed on your cookie sheet, press down, flattening the tops of the cookies just slightly. (These cookies don’t move much once they are formed into balls, so I flatten them out a bit before putting them in the oven.)
Bake for 10 minutes - or a little longer if you want them a bit crispier on the outside. I like them a little underdone. (Did I mention you can just eat the raw dough on these straight up?)
These were gone in two days. I suggest you double it if you want them to last a little longer. This dough saves beautifully for a few days, so feel free to bake as you go about your week.
RECIPE:
3⁄4 cup / 106g gluten free flour or whole wheat flour or spelt flour
2 cups / 197g gluten free oats 1⁄4 teaspoon baking soda
2 tablespoons ground flax seed 1⁄2 teaspoon salt
1⁄4 cup + 2 tablespoons / 68g unsweetened applesauce
1⁄4 cup / 50g dark muscovado sugar
1⁄4 cup / 73g maple syrup
1⁄2 cup / 150g peanut butter or almond butter
2 tablespoons coconut oil
1 teaspoon vanilla
1⁄2 cup / 60g dried cherries
NOTE: These really do live up to the name one bowl breakfast cookies and do not require an electric mixer. Can I get some praise hands? Also, if you don’t have dried cherries, cranberries or raisins will work but won’t quite have the same tang. I also share my favorite gluten free flour recipe, that you can use here, on the blog. MAKE: Preheat oven to 350° F / 180° C and line a baking pan with parchment paper.
Measure all of your dry ingredients and put them in a bowl and mix. Then make a little hole, or dip, in the middle of the dry ingredients and add all of your measured wet ingredients. Mix until combined, careful not to over mix.
Form balls and when placed on your cookie sheet, press down, flattening the tops of the cookies just slightly. (These cookies don’t move much once they are formed into balls, so I flatten them out a bit before putting them in the oven.)
Bake for 10 minutes - or a little longer if you want them a bit crispier on the outside. I like them a little underdone. (Did I mention you can just eat the raw dough on these straight up?)