A delicious, nutrient-dense cookie that can pass as breakfast (well, not ideally, but we all have those days!). I always double batch and freeze half so I can have a quick on-the-go option for later.
Ingredients
1/2 cup nut butter
2 flax eggs (see below)
2 tbsp melted coconut oil
1/4 cup maple syrup, honey, or monk fruit maple syrup
1/2 cup unsweetened applesauce, 1/2 cup unsweetened pumpkin puree, or 2 ripe mashed bananas
2 tsp vanilla extract
2/3 cup vegan peanut butter protein powder (or other flavor)
1/2 cup arrowroot flour
1 cup gf oats (I use these sprouted ones)
1/4 cup gf oat flour
1/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch sea salt
1/2 cup Lily’s chocolate chips, or other dairy-free chocolate chip.
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a small bowl make flax eggs and let sit for 5 minutes, until gelatinous (2 eggs is 2 tbsp ground flaxseed mixed with 5 tbsp water)
- Mix the wet ingredients in the bowl of a stand mixer (or by hand!).
- Mix the dry ingredients in a separate bowl and then slowly add to wet mixture, a little at a time, mixing in between until fully combined.
- Stir in the chocolate chips by hand.
- Using a cookie scoop to spoon, drop 12-14 small cookies onto baking sheet, spaced out at least 1 inch. Press down slightly.
- Bake for 15-18 minutes, or until golden brown on top.
- Remove from oven and place pan on wire rack for 10 minutes, then pull the parchment paper off the cookie sheet onto the wire rack until cooled completely.
Store at room temperature for a few days, or in fridge or freezer for longer shelf life.
