You’re going to love this one! A delicious, healthy, nutritionally dense power breakfast to start your day. The perfect meal prep for a handheld breakfast. These family-friendly breakfast cookies store amazingly well and are easily accessible in the fridge for the morning. 

These cookies are easily stored in the freeze to last the entire week, where you can pop them into the microwave and enjoy it with a cup of coffee! 

I love this recipe for all the nutritious ingredients packed into these cookies! They’re filled with chia seeds, hemp seeds, and flax seeds that bring a lot of protein and help you have a more energized morning.

Using Oat Flour to Bake 

Oat flour is easy to use and easy to learn how to make on your own! Oat flour is an easy alternative to flour that is easily accessible, whether you can buy it in-store or make it at home. 

Making oat flour is two simple steps: have your oats and processor ready and blend until fine. You can also follow the simple steps with me on Instagram

Let’s Breakdown the Ingredients!

These morning power cookies are packed with nuts, seeds, dried fruit and other ingredients to promote energy to boost your day. These cookies are filled with nuts, seeds and dried fruits that are excellent sources of protein, fibre, vitamins, minerals and antioxidants.

  • Hemp hearts are a nut with a lot of nutritious value that adds to this recipe. It increases protein intake, is packed with vitamins, calcium, iron and all nine amino acids and is an excellent source of fibre.
  • Chia seeds are high in fibre and are an excellent source of vitamins, minerals and powerful antioxidants. Sesame seeds and sunflowers seeds contain more protein, fibre and healthy fats, and sunflowers seeds are also low in saturated fats and sodium.  
  • The dried fruits in this recipe add nice textures and flavours to these cookies. The unsweetened coconut mixes well in recipes to create a nice chewy texture and is often drier and slightly chewier than sweetened coconut. Dried cranberries also bring a nice texture to the recipe and give the cookie a tarty flavour. 
  • Coconut oil is a plant-based fat that is rich and flavourful that is used to help combine the

Tips for nailing these cookies

This recipe really isn’t very complicated, but here are two tips to make the results that much better

  1. When you scoop the cookie dough out of the bowl use your hands and roll the dough into a ball. From there, use a spatula and press down on the cookie to flatten them out. Unlike a regular cookie, these will not spread. Also make sure that you whip your spatula clean after pressing each cookie. If not I found the cookie would stick to the spatula.
  2. Allow the cookies to fully cool when you take them out of the oven. This takes patience, but you need to allow the coconut oil to cool to hold the cookies together.

Morning Power Cookies

Print Recipe
Prep Time 10 minutes
Servings 12 cookies
Course Breakfast

Ingredients
  

Wet Ingredients

  • 1 Apple, grated
  • 2/3 cup natural peanut butter
  • 3/4 cup maple syrup
  • 1/2 cup flax seed + 1/2 cup water (aka flax egg)
  • 1/2 cup melted coconut oil
  • 2 tsp vanilla

Dry Ingredients

  • 2 cups Quick Oats
  • 1 cup oat flour
  • 1 cup unsweetened coconut
  • 1/4 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dried cranberries (or dried blueberries)
  • 1/2 cup raisins

Instructions
 

  • Let's start with the wet ingredients. Grab a large bowl and start by adding in the flax seeds and water. This acts as the egg for this recipe. Now add in the grated apple, peanut butter, maple syrup, melted coconut oil, and vanilla. Mix until combined.
  • Now onto the dry! In a second bowl add in the oats, oat flour, coconut, cranberries, raisins, chia seeds, hemp hearts, sunflower seeds, sesame seeds, salt, cinnamon, baking powder. Mix together.
  • Now, you got it, combine both bowls together and mix together with a spatula.
  • Ok now preheat the oven to 350F and prepare 2 baking sheets with parchment paper. Using a ice cream scoop or spoon, scoop out 12-14 mounds of cookie dough and place them on the baking sheet. Leave about 1 inch between cookies.
  • Now, using the back of a spatula, push down on the cookies until their about 1/2 inch thick. I would suggest whipping the spatula between each cookie or the cookie tends to stick to the spatula.
  • Fire cookies into the oven and bake for 19-21 minutes or until the edges are a nice brown.
  • Once baking is done, remove baking sheets from oven and let the cookies sit on the pan for 5 minutes before transferring to a cooling rack. LET THEM COOL!
  • Once cookies have cooled, dig in and enjoy!
Print Recipe
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