Oatmeal Chocolate Chip Breakfast Cookies
Oatmeal Chocolate Chip Breakfast Cookies

Your search is over for healthy and portable breakfast treat, or mid-morning snack, that tastes great, too. These gluten-free “cookies” are quick to put together and can be made with any add-ins you prefer. I like dates and walnuts, but raisins or dried cranberries could be subbed, and any nut you happen to have on hand.

Oatmeal Chocolate Chip Breakfast Cookies

Oatmeal Chocolate Chip Breakfast Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Your search is over for healthy and portable breakfast treat, or mid-morning snack, that tastes great, too. These gluten-free "cookies" are quick to put together and can be made with any add-ins you prefer. I like dates and walnuts, but raisins or dried cranberries could be subbed, and any nut you happen to have on hand.
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Servings 16 cookies

Ingredients
 

  • 2 ½ cups rolled oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup smooth almond butter
  • 1 large banana, mashed
  • 1 large egg
  • cup maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ cup hemp seeds, or use sunflower seeds
  • 2 dates, pitted and chopped
  • ¼ cup heaping chopped walnuts
  • ¼ cup chocolate chips, optional

Instructions
 

  • Preheat your oven to 325 F. Line two baking sheets with parchment.
  • Place 1 cup of the oats in a food processor and grind for 1 minute to a fine powder.
  • Mix the remaining 1 ½ cup oats, baking powder, baking soda, salt and hemp in a small bowl.
  • Add the almond butter, banana, egg, maple syrup and vanilla to the processor and blend for 30 seconds, scraping the sides as needed, so that it is thoroughly combined. Add the remaining oat mixture, the dates and the walnuts and pulse to combine. Don’t overmix, you don’t want the oats or walnuts to break down too much. Finally, stir in the chocolate chips.
  • Use a 1 ½-inch cookie scoop to portion out the dough, and place on the prepared baking sheets 1-inch apart. Press down on the dough to flatten to ½-inch rounds. Place the sheets in the oven and bake, rotating halfway through, for 20 minutes.
  • Remove and let cool. Cookies keep for 3-4 days at room temperature.
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