Loaded Breakfast Cookies
These gluten-free vegan loaded breakfast cookies are packed with hemp and chia seeds as well as nuts, chocolate, and dried fruit!
Ingredients
- 2 tablespoon flaxseed meal
- 6 tablespoon water for flax egg
- 2 cups rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup almond butter
- ½ cup maple syrup
- 2 teaspoon vanilla
- ⅓ cup hemp seeds
- ⅓ cup chia seeds
- Mix and Match Mix ins: -¼-1/2 cup of each pumpkin seeds, nuts, chocolate chips, dried fruit I used apricots
Instructions
- Prepare your flax egg by mixing the flaxseed with water and place in the fridge for 10-15 minutes
- Preheat your oven to 350F
- Mix your dry ingredients together (besides optional mix ins) and then mix your wet ingredients together.
- Mix both together inclusive of the flax egg then add your mix ins
- Shape into cookies on a parchment lined baking sheet then stick them in the oven for 18-20 minutes. My cookies were roughly 2 tbps each
- Let them cool then enjoy!
- Can be kept for 5-7 days on the counter in an air tight container