Breakfast | Snack
Healthy Nut and Seed Breakfast Cookies
Start your mornings right with these soft and chewy breakfast cookies! They're made with whole food ingredients like almond butter, oats, carrots, apples, and walnuts, plus they’re naturally sweetened and packed with fiber which makes them perfect for busy mornings.
INGREDIENTS
- 1 tbsp almond butter (plus more for drizzling)
- 1/4 c coconut oil (melted)
- 1/4 c maple syrup
- 1 tsp vanilla
- 1/2 c whole wheat flour (or almond flour)
- 1/2 c oats (gluten free)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 c shredded carrot (about 1 medium carrot)
- 1/4 c diced apple (about 1/2 medium apple)
- 2 tbsp walnuts (chopped)
- 1/4 c dried cranberries (preferably unsweetened)
- 2 tbsp hemp seeds (for sprinkling)
INSTRUCTIONS
- Preheat oven to 350 F. Line a baking sheet with parchment paper, and set aside.
- In a large bowl, combine the almond butter, coconut oil, maple syrup, and vanilla. Mix together with a spoon until smooth and incorporated.
- Add the whole wheat flour (or almond flour), oats, baking powder, and cinnamon.
- Next, fold in the shredded carrot, apple, walnuts, and cranberries, until combined. Don't worry about overmixing it. The dough will be sticky and a bit firm.
- Scoop the cookie dough into the baking sheet, spacing them about 1" apart. Flatten the tops of the cookies. They won't spread, so the shape they have on the baking sheet will be how they look out of the oven, too.
- Bake for about 15 minutes, until the cookies have lightly golden edges. Remove from the oven and cool completely on the baking sheet.
- Drizzle with additional almond butter and sprinkle on the hemp seeds!