![]() Nix the lemon zest, and replace the berries with chopped dark chocolate or chocolate chips.Here’s what you’ll need to make this oatmeal raisin cookies recipe: Instead of walnuts, use pumpkin seeds, sunflower seeds, chopped almonds, or pecans. Cardamom, nutmeg, and/or ginger are delicious in addition to the cinnamon. Dried tart cherries or cranberries would be great! Replace the blueberries with your favorite dried fruit. I love the blueberry and lemon zest combination in this healthy breakfast cookie recipe, but feel free to swap in whatever mix-ins sound good to you. Transfer the frozen cookies to the fridge to thaw overnight, or pop one in the microwave for 30 seconds when you’re ready to eat. I love to make a double recipe to keep on hand for a quick healthy breakfast or snack! The freezer is also a great way to hide them from Jack, who would otherwise eat one every time he walks past the kitchen counter. Freeze the extras. If you plan to eat all these breakfast cookies within a few days, store them in an airtight container at room temperature.After 5 minutes, transfer them to a wire rack to cool completely. It’s tempting to reach for one right away, but if you let them rest for 5 minutes on the baking sheet, they’ll have a more cohesive texture and richer flavor. Like many vegan cookies, these oatmeal breakfast cookies will be delicate when you take them out of the oven. Leave them on the baking sheet for a few minutes to cool.If the breakfast cookies are underdone, they’ll end up very soft and crumbly. Make sure that they’re beginning to brown around the edges before you remove them from the oven. The best indicator here is their coloring. These cookies might look nicely puffed and ready to eat after just 18 or 20 minutes in the oven, but in actuality, they may need a few minutes more. Don’t! When you’re working with oat flour, it can be tricky to gauge when baked goods are done. ![]() They’re big and substantial, but not too dense and not at all dry. These cookies get lightly crisp on the bottom, but as you’ll see, they’re pretty puffy – more like a muffin top than a flat/crispy oatmeal cookie. And sea salt: To make the sweet, nutty flavors pop!įind the complete recipe with measurements below.Walnuts: They add healthy fats and a delicious nutty crunch.Coconut oil and almond butter: They bind everything together and make the cookies moist and tender.Maple syrup: It sweetens these cookies naturally.Baking powder and baking soda: To help them puff up in the oven!.Oat flour, almond flour, and whole rolled oats: This combination is naturally gluten-free, and it gives the cookies a soft, oat-y texture.Ground flaxseed: It acts as a binder and adds fiber and omega-3s.This time, I swapped the carrots and dried cranberries for a more summery combination of blueberries and lemon zest. They have been a fan favorite (and family favorite) for years now. This breakfast cookie recipe is a revamped version of my Carrot Quinoa Oatmeal Cookies. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!? They’re also delicious! The same ingredients that pack them with nutrients give them a sweet, nutty flavor and soft, puffy texture. But these breakfast cookies aren’t just good for you. Thanks to maple syrup, they’re naturally sweetened too. They’re vegan, gluten-free, and dairy-free, and they have fiber from the oats and protein and healthy fats from almond butter. Here’s how much I love these oatmeal breakfast cookies: after I finish typing this post, I’m going to head to the kitchen to make more.
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