Monday, July 7, 2014

Cookies for Breakfast!

Oats + Almond Flour

 So lately I've really been enjoying these super easy, delicious oatmeal cookies.They are mostly pretty healthy ingredients so if you feel like eating cookies for breakfast, I say go for's better than sugar-puffs! 


Usually I bake them, but in the summer heat I discovered they are also good simply frozen instead. Since there are no eggs in the batter, it's safe to eat raw!

 This recipe is for a double batch, but feel free to half it.

It's a pretty forgiving recipe so if you want to experiment a bit it will most likely still taste good. Case in point: if you like a fluffier cookie, add 3 eggs to the batter (but don't eat raw then!).

I like to mix up the extracts for a fun variety of cookie flavor!

Ingredients  (for double batch)

  • 4 cups of rolled oats (I use Trader Joe's Gluten Free Oats)
  • 2 cups of almond meal/flour (Trader Joe's has some that isn't too expensive). You can also use another nut flour, rice flour, or whole wheat flour.
  • 1 cup of shredded coconut (OPTIONAL)
  • 2 tbs cinnamon
  • dash of salt (about 1/4 teaspoon if you want to measure it out)
  • 1 cup maple syrup (more or less to taste. Don't cut this too much though or the batter won't stick).
  • 1 cup of coconut oil (or a light olive oil or sunflower oil)
  • 2 tablespoons of extract. I like vanilla, almond, orange....feel free to mix and match here.
  • 1 cup of walnuts (OPTIONAL)
  • 1/2-1 cup of chocolate chips or raisins (OPTIONAL) 


1. In a large bowl mix dry ingredients, add in wet ingredients. Finally add in the nuts & chocolate chips or raisins. 

2. Put the batter in to the fridge for about 20minutes (this allows it to soften and hold together easier).

3. If baking, preheat oven to 350 degrees Fahrenheit. 

3. With your fingers or a melon-baller, roll batter into small balls. I like gum-ball sized cookies but you can make them larger if desired. 

4. Grease or line cookie tray with parchment paper. The double batch fills 2 cookie trays.

5. Either:

Bake at 350 for about 15-20 minutes until lightly brown around the edges. Cookies do not expand. You can't really under cook them but if you cook for too long they will dry out a bit so check often.


Put cookie tray into freezer for about 3hours. Remove cookies and store in plastic bag or container.

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