Healthy oatmeal breakfast cookies are full of oats, dried blueberries, coconut & nuts & taste so good you'll think you're having dessert for breakfast!
1 ½cupsold fashioned rolled oats(use gluten-free if necessary)
1cupsweetened coconut flakes
½teaspoonsalt
1teaspooncinnamon
½teaspoonallspice
¼cupbrown sugar
¼cupalmond flour
½cupdried blueberries
½cuppecans,chopped (walnuts work well here too)
2eggs
¼cupcoconut oil,melted
1teaspoonvanilla extract
½cupdark chocolate,melted (optional)
Instructions
Preheat oven to 350 degrees. Line cookie sheets with a silpat or parchment paper.
In a large bowl, mix together oats, coconuts, spices, sugar and almond flour. Add in dried fruit and nuts. Stir well.
In a small bowl, whisk together eggs, coconut oil and vanilla. Stir into dry ingredients.
Shape into balls with your hands, place on cookie sheet and press slightly to flatten, forming a 2" circle. Make sure they are pressed together very firmly.
Bake for 18-20 minutes or until the edges are slightly browned. Place cookie sheets on wire racks to cool.
If using a chocolate drizzle, place the chocolate chips in a microwave-safe dish and heat in the microwave in 30-second increments, stirring in-between, until melted. Usually takes about 45-60 seconds.
When cookies are cool, drizzle melted chocolate over the top. Let harden then place in tightly sealed container.
Notes
VARIATIONS
Fruit - sub out the dried blueberries for dried strawberries, dried mango, dried cranberries, dried apples, raisins, pumpkin seeds (pepitas)
Chocolate Lovers - add mini dark chocolate chips to cookie dough
Nuts - change out the pecans for roasted peanuts, almonds, walnuts or sunflower seeds
Vegan option - use a flax egg for each egg required by mixing 1 T ground flax seeds with 2-½ T water and let sit for 5 minutes
Healthier cookie - add 1-2 Tablespoons protein powder or collagen or a tablespoon of chia seeds or hemp hearts