Chocolate Breakfast Cookies (Gluten Free)

Breakfast cookies are actually a snack for my kids. They are perfect as an afterschool snack, or before going to sport practice as these cookies are filled with protein, grains and all around goodness...with a side of sweetness.

By Rose Huxford

I love snacks that can be kept in the freezer, this tells me that I can store a variety of snacks for my kids without stressing out about making a new batch after a couple of days. These breakfast cookies are so delicious, quick to thaw or quickly heat up in the microwave before running out the door to the next event.

Chocolate Breakfast Cookies (Gluten Free)

Pre-heat oven: 375 degree

Bake time: 12 minutes

Yields: ~12 cookies

Ingredients

• 1 cup nut butter, creamy

• 4-6 tbsp pure maple syrup

• 1 tbsp honey

• 1 tsp pure vanilla extract

• 1 tsp chia seeds

• 3 tbsp flaxseed meal

• 1/4 cup water

• 1/4 cup almond flour

• 1 tsp salt

• 2 cups old fashioned oats or GF oats

• 1 tbsp hemp seeds

• 2 tbsp coconut sugar

• 1/2 cup chocolate chips

Directions

1. In a medium bowl, microwave nut butter, maple syrup and honey for about 1 minutes. Stir the mixture together until smooth, then add in the vanilla extract and stir to blend.

2. In a large bowl combine the flaxseed meal, chia seeds and the water. Stir to combine and then let it sit for about 5 minutes until the mixture thickens.

3. Pour the nut butter mixture to the flaxseed meal mixture. Use a spatula to blend the ingredients together.

4. Next, add in the oats, almond flour, salt, hemp seeds, coconut sugar and chocolate chips. Your mixture will seem slightly runny, but let the mixture sit for a few minutes and it will thicken. Then use a table spoon to scoop out the mixture on a baking sheet pan lined with parchment paper or a baking mat.

5. After filling the pan with the cookies, get your fingers wet and gently shape the cookies.

6. Bake for about 12-14 minutes.

7. Let them cool on the baking sheet pan for about 3-5 minutes before transferring them to a cooling rack.

8. Before eating them, let them cool on the cooling rack for about 10 minutes...you may have a hard time resisting though ;).

9. Store in an air-tight container or in a freezer bag for about a month. Enjoy!