These soft, slightly chewy breakfast “cookies” are packed with delicious flavors and healthful ingredients that balance carbs, protein, and fiber to fill you up. Imagine chewy oats, juicy chunks of apple, sweet dried berries, crunchy nuts, and gooey bursts of chocolate to start your day off right. The minced dates, applesauce, and other dried fruits add just enough sweetness, without getting you all sugared up. Equally yummy warm from the oven or cooled to room temperature, these cookies make a great pre- or post-workout snack, too. They’re like a hearty bowl of oatmeal loaded with toppings, but portable!
Packed-With-Goodness Breakfast Cookies
1 Tbsp ground flax
3 Tbsp water
3/4 cup GF rolled oats
1/2 cup almond meal
1/4 cup quinoa flour (or other GF flour)
1 1/2 tsp pumpkin pie spice or cinnamon
1/2 cup chunky, unsweetened applesauce
1 tsp vanilla
4 large, pitted fresh dates, minced finely
2 Tbsp dried currants, dried cherries, or dried cranberries
1/4 cup slivered or sliced almonds
2 Tbsp unsweetened, shredded coconut
1/4 cup dark chocolate or carob chips*
* For an anti-inflammatory diet, aim to use dark chocolate chips or chopped chocolate with 70% cacao content or more
Preheat oven to 350 F. Whisk together flax meal and water in a small bowl and set aside for 10 minutes to gel up.
Stir the dry ingredients together in a medium-sized bowl. Add the flax gel, vanilla, dates, and applesauce, and mix until well combined.
Stir in any or all of the optional add-ins. Scoop the dough and roughly form into 2″ balls. Press slightly flat onto a parchment paper-lined baking sheet.
Bake for 10 to 12 minutes, until oats turn golden brown. Makes 10 to 12 cookies (about 3 to 4 servings).