So pretty pretty please… Take the few extra moments to properly measure! Since these are breakfast cookies, rather than traditional dessert cookies, you’ll only use half as much sweetener as compared to my dessert oatmeal cookie recipes. Add in the oat mixture, stirring just until incorporated. They remind me of eating brownies for breakfast, which is definitely a good thing in my {chocoholic} book! Also, you’ll be happy to hear that you can eat as much of this cookie dough as you want. We love to eat, cook and travel for food. My family and I loved these cookies! I just use this mini spatula to flatten the cookie dough and smooth out the edges to make them look as round as possible. Fold in 2 ½ tablespoons of miniature chocolate chips. Instead of eggs, you’ll use unsweetened applesauce! I did press it before and after baking so it was more compact (I love dense cookies). If you click on the “print” button at the top of the recipe card, it will open up a new page with just the recipe which you can save or print out, I made these cookies and they are delicious, Your email address will not be published. Thanks again!! That’s so perfect for this time of year, with Halloween right around the corner… And since I know I’d LOVE super cute cat-shaped cookies, I’m sure your kids will be completely obsessed! I’m honored that you’d like to try this recipe, Rads! They are absolutely tasty enough to qualify as dessert but, they’re nutritious enough to be breakfast also. Maybe you’re like me and when you hear “gluten free” and “vegan” you automatically think, “boring!” BUT, you need to know that this butter/eggs/milk/flour loving girl actually adored these cookies. These recipes have never been seen before or appeared on my blog. Naturally gluten free and vegan with no refined sugar. I hope everyone enjoys these breakfast cookies! And I didn’t use the chocolate chips but I think they don’t need them. and soak in some of the historical sights (the Liberty Bell Center and bell itself were big highlights!). Just remember… It’s extremely important to measure the oats and cocoa powder correctly, using this method or a kitchen scale. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) #MomWin. You can use liquid, it needs to be melted before measuring. We cooked them for 7 minutes (put the more crumbly mixture into a pie tin hahaha) and everything came out perfect! Thanks for stopping by!

Hello, and happy 2016! . My family loved these. This site uses Akismet to reduce spam.

. With how well their homemade birthday cake turned out for their grandma, I have a feeling they’d be able to make these cookies themselves too — and maybe even surprise you with them for breakfast one day! All images and content are copyright protected. Sweet Potato Casserole with Marshmallows & Streusel. Required fields are marked *. If you plan on adding chocolate chips, press a few into the surface of each disk.

Thanks again! Add the wet ingredients to the dry ingredients and whisk until combined. Our boys would be lovin’ life even more if I surprised them with these one morning! I have some almond meal that I made with the almond pulp from making almond milk. My go to recipe for chocolate cravings! I wanted flourless oatmeal cookies not flourless peanut butter cookies with oats so I set out to make a delicious cookie without peanut butter as a binder. That chocolate muffin tasted so good…. Scoop the chilled dough into 1 1/2 tablespoon mounds (I use a cookie scoop) press the dough together tightly when scooping it.

Finally, it’s impossible to make healthy flourless double chocolate oatmeal breakfast cookies without a second chocolate component… So you’ll fold in a generous sprinkling of miniature chocolate chips into your cookie dough! Wow! Make sure to dry out the peanut butter enough so that it becomes a thick paste. They’re smaller and thinner! And because someone always asks… No, I don’t use a cookie scoop or any special tools to shape my cookies!

Chocolate chips are a little trickier. You can leave the cookies in there longer as well and just bring them to room temperature for a few minutes before eating. This recipe is a winner.

These cookies are SO GOOD! The cookies were much different in texture (more chewy and dense) and took forever to bake up, but we had a good laugh and loved them anyways! Any kind of milk will work! And you just need regular unsweetened cocoa powder, like this! Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. I’m glad that it still worked out. Lightly flatten each mound of dough (the cookies won't spread much while baking). These cookies are absolutely DELICIOUS! The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!). They taste so rich and turn gooey and melty in the oven! Oh heck yes. 4 Ingredient Flourless Healthy Oatmeal Cookies. That’s just my family’s favorite non-dairy milk, so I know they’ll always have some on hand. Whisk together the oats, cocoa powder, baking powder, and salt in a medium bowl. All Rights Reserved. I hope you got to enjoy a three day weekend! Is it okay to use that instead of almond flour?

Dried fruit is the easiest to add in because they can be mixed directly into the batter. (Raspberries have so much juice, which adds a lot more moisture to the cookie dough and then causes the issues that you experienced!). Thankfully we had used our high elevation baking trick of adding an egg to help bind the ingredients and keep them from getting too crumbly/dry in our mountain climate because the egg saved the day.

But if you loved that more delicate texture, then you can completely ignore what I just said. Because the cookie dough is still hot, adding the chocolate chips directly into the dough will cause the chips to melt. Thanks for taking the time to comment. …but a little more like a really sweet and butter-laden cupcake than a breakfast item. Might be my personal preference, but did not care for the acidic bite from the cocoa powder and applesauce. I couldn’t figure out how to measure out 1/15th, so I rolled it into a log with waxed paper and cut it into 16ths instead. ♡  …and the rest of Amy’s healthy oatmeal breakfast cookie recipes! Save my name and email in this browser for the next time I comment.

♡  The Ultimate Healthy Chocolate Waffles As my kids put the cookies in to bake, my husband wandered by and I thought about the great start we were getting to our Friday family night. You can also heat the mixture on the stove. in Baking· Breakfast· Chocolate· Clean Eating· Cookies· Gluten Free· Low Fat· Oatmeal & Granola· Vegan· Vegetarian. I’m totally on board to start eating more salads and swap a couple meals for green smoothies, but you know I also need cookies in my life … enter Healthy Flourless Oatmeal Raisin Cookies. My whole family loves them, and they are a very healthy but very good treat! In a separate bowl, stir together the coconut oil or butter, applesauce, and vanilla.

Healthy Oatmeal Raisin Cookies made with oats, almond flour, almond butter, raisins and maple syrup. I’m honored!! YAY! , You’ll start with a combination of instant oats and unsweetened cocoa powder. I used olive oil because I didn’t have coconut oil. I did half and half dried cranberries and raisins and did a total of 1/2 cup (not the recommended 1/3 cup). One question – can you use liquid coconut oil or does it need to be solid and then melted down? As we sat at our gate in the California airport on the morning of our trip, we brainstormed how to fit everything into those five days, and I grew more excited with each passing minute while waiting for our flight. Add the oats and raisins and stir with a wooden spoon or rubber spatula until combined. I see a lot of good reviews, but my cookies came out horrible! I used vanilla almond butter and the cookies were absolutely delicious. Stay safe. My youngest son sweetly suggested that maybe we could drizzle the cookies with the melted oil and that would fix them! Bake at 325°F for 9-11 minutes. Let’s go over how to make these healthy flourless chocolate oatmeal breakfast cookies! You’re welcome. Thanks. Honey Oat Quick Bread (no yeast, no knead) ». Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze really well too! They’re loaded with good-for-you ingredients like oats, almond flour, almond butter, and coconut oil. Chunky will add some more texture to your cookies. Would olive oil work in sub for coconut oil?

They’re soft and chewy, exactly the way I love my regular cookies (and oatmeal-based granola bars! .

These flourless cookies are healthier, and take 10 minutes to make! Mashed banana would be the best alternative for the applesauce. I like adding dried blueberries or cranberries. I’d love to see your healthy flourless vegan double chocolate oatmeal breakfast cookies! I’ve made them twice in the last couple of days and my family can’t get enough. Because the cookie dough will still be somewhat sticky after chilling (just not wet and liquidy! Not me. And on that note, who the heck starts New Years resolutions on a Friday? This is especially true of the oats because they act like little sponges and soak up lots of moisture! Line a baking sheet with parchment paper or a silicone liner. I’m especially curious about your substitution of the Dutched process cocoa because I’ve found these cookies don’t taste nearly as rich or flavorful when I’ve done that. Gently press the remaining miniature chocolate chips into the tops.


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