What is better than dessert for breakfast? If eating some form of baked goods every morning made me feel great, then I would 100% be on board. Thankfully my oatmeal raisin breakfast cookies taste like a decadent oatmeal raisin cookie but are low in sugar, and packed with fiber, healthy fats and protein AKA they are the perfect little bundle of deliciousness to start your day. They really have it all going on: oats, fruit, flax seeds, chia seeds and they’re so easy to customize and sub in any of your favorite ingredients (like chocolate!). And the texture is spot on: crunchy, chewy and soft. Enjoy!
Ingredients *Makes 9-10 cookies
1 cup gluten-free oats (I used Quaker)
1/2 cup oat flour (store-bought or simply put oats in blender and blend until flour consistency)
1/2 cup plumped raisins (to plump: pour boiling water over raisins and let sit for 5 mins, drain water)
1/2 cup raw, unsalted pumpkin seeds
1/4 cup ground flaxseed
1 tbsp chia seeds
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
3 tbsp coconut oil
1.5 tbsp maple syrup
2 tbsp almond milk (or any plant-based milk of choice)
Directions:
Preheat oven to 325
Combine dry ingredients
Combine wet ingredients and mix with dry ingredients. Let sit for 4-5 mins to allow chia and flax seeds to absorb moisture.
Roll dough into 8-10 balls and place on a baking sheet lined with parchment paper.
Bake for 14-15 mins. Store in airtight container!
