Jumbo Breakfast Cookies
These healthy cookies are a great way to get kids to the breakfast table! Naturally sweetened, gluten free and made with wholesome ingredients, they're a protein-packed way to start the day or a great on-the-go snack for any time. Recipe written and created by Dianna from The Kitchen Prep.
- 1½ cups almond flour
- ½ cup rolled oats
- 2 tablespoons ground flax seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup honey
- ¼ cup plain whole milk yogurt
- 2 tablespoons coconut oil softened or melted
- 1 egg
- ½ teaspoon vanilla extract
- 3 tablespoons mini semi-sweet chocolate chips sugar free, if desired
- Preheat the oven to 350 degrees. Line a large baking pan with parchment or a silicone baking mat. Set aside.
- In a large bowl, whisk together almond flour, rolled oats, ground flax, baking soda and sea salt until well-combined. Be sure that there are no lumps of almond flour.
- Add honey, yogurt, coconut oil, egg, and vanilla extract. Stir until fully incorporated.
- Stir in mini semi-sweet chocolate chips, or other add-ins. The batter will stiffen up a bit as it sits and the ingredients absorb the moisture.
- Using a standard sized spring-loaded cookie scoop (or a large serving spoon), scoop cookie dough mounds onto the prepared baking sheet leaving at least 3 inches between each as they will puff and spread a bit.
- Bake for 14-16 minutes until puffed and golden. Remove from the oven and allow to cool for 10-15 minutes before removing from the pan -- they will be soft right out of the oven and will become easier to handle as they cool.
- When mixing coconut oil with other ingredients, it's best to allow the ingredients to come to room temperature so that they're not cold from the fridge, otherwise your coconut oil could solidify when mixing them together.
- Store in an air-tight container for 3-4 days to keep fresh -- if you can keep them around that long!