This recipe, found on The First Mess, (which is a great site for super tasty food) and adapted here, is called a breakfast cookie, maybe because it contains oats?

I am not sure I would eat one for breakfast and call it that, but, I do think they are super tasty, and my teen who doesn't like nuts, or oatmeal cookies, loves them! They come together quickly and are delicious with a cup of tea, or, all on their own.

Ingredients

  • 2 tablespoons ground flaxseed
  • 6 tablespoons filtered water
  • 1 cup rolled oats (certified GF if necessary)
  • ¾ cup almond flour
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ⅓ cup sunflower seeds
  • ⅓ cup chopped pecans
  • ⅓ cup dairy-free chocolate chips
  • ¼ cup avocado oil, OR melted and cooled coconut oil
  • ¼ cup smooth, well-stirred peanut butter
  • ⅓ cup maple syrup
  • 1 ½ teaspoons vanilla extract

Instructions

  • Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone mat.
  • In a small bowl, combine the ground flaxseed and water. Stir to combine and set aside to thicken for 5 minutes.
  • In a large bowl, combine the rolled oats, almond flour, cinnamon, salt, baking soda, sunflower seeds, pecans, and chocolate chips. Stir to combine.
  • In a medium bowl, combine the avocado oil, peanut butter, maple syrup, vanilla, and the thickened flaxseed mixture. Whisk until thoroughly combined and creamy.
  • Add the avocado oil mixture to the dry ingredients in the largo bowl. Using a spatula, stir until you have a thick batter and all ingredients are thoroughly combined.
  • Using a large spoon, scoop up the batter and plop it onto the prepared baking sheet. Repeat with the remaining dough.
  • Flatten each portion of dough out with your palm while simultaneously shaping the sides of the cookie with your other hand. You want solid edges; not craggy ones.
  • Bake the vegan breakfast cookies for 20 minutes, or until golden brown and slightly firm. Let them cool thoroughly (at least one hour) before storing in a container at room temperature for up to 5 days.