Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies

Ingredients:

  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!

Notes:

  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.

Enjoy!!

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Perfect Peanut Butter Cookies (V, DF, GF)

Pure peanut butter BLISS!

I finally got around to making one of my favorite childhood desserts and they do not disappoint.

PEANUT BUTTER COOKIES!

Um… YES, please!

My favorite thing about peanut butter cookies is how simple yet delicious they are.

Made with wholesome ingredients these cookies will satisfy every peanut butter craving you’ve ever had.

Soft, sweet, and salty. These cookies really are perfect!

All you’ll need is a glass of milk to go with them (almond for me, please)!

Perfect Peanut Butter Cookies

Ingredients:

  • 1 1/4 c all natural creamy peanut butter
  • 1 flax egg
  • 1/3 c agave
  • 2 tsp pure vanilla
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar

How to make…

Step 1: Preheat the oven to 325 degrees.

Step 2: In a large bowl mix together the flax egg (1 tbsp ground flax seed + 2 tbsp water) let sit in the fridge for 5-8 minutes. Then in another small bowl combine the coconut flour, and baking powder, set aside.

Step 3: Take out the bowl from the refrigerator you made the flax egg in and combine all the other wet ingredients. This includes the peanut butter, agave, coconut oil, and vanilla.

Step 4: Slowly fold the dry mixture into the wet mixture until completely combined. The dough will still be sticky, that’s what you want.

Step 5: Roll the dough into cookie sized balls placing them about an inch away from each other on the baking sheet.

Step 6: Sprinkle each cookie with coconut sugar.

Step 7: Press each cookie down with a fork first vertically and then horizontally.

Step 8: Bake for 10-12 minutes or until the bottoms are golden brown.

Step 9: Let sit and cool completely before eating. Store cookies in an airtight container.

Enjoy!!

I mean how PERFECT do these look?! *drooling*