Breakfast Cookies

Step 1

Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.

Step 2

Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.

Step 3

In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.

Step 4

In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.

Step 5

Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula.If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.

Step 6

Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons or scant 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don't really spread).I have a 2-tablespoon cookie scoop and do a big heaping scoop of that. It's about 40g dough per cookie. Alternatively, measure the dough out with a spoon and shape into a round using your hands. Lightly flatten the top of each cookie with your hands.

Step 7

Bake the cookies for 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.