Overstuffed Oatmeal Breakfast Cookies

by Evolved

These craveable, chewy oatmeal cookies are loaded with so many oats, dried fruits, and seeds, there’s (luckily) not enough room for any gluten, peanuts, or dairy. What a great way to start your day!

Overstuffed Oatmeal Breakfast Cookies

Cookies…for breakfast? No, we’re not referring to certain cereals that blur the lines between what’s breakfast and what’s dessert. We’re talking about cookies stuffed with lots of quality ingredients minus food allergens often found in store-bought products. They have a nice texture to them and will be sure to satisfy your cravings. You can put your own spin on these by using nuts instead of seeds and whatever dried fruit you like. If you’re looking for other breakfast recipes to kick-start your day, then come check out our Apple Bacon Breakfast Bites, Vegan Oatmeal Blueberry Breakfast Cookies, or Pancake Bread.

First, preheat your oven to 350℉ and line a baking sheet with parchment paper. Then, in a medium-size bowl, mix an egg, maple syrup, vanilla extract, cashew butter, coconut oil, dates, and cinnamon until everything’s well incorporated. Set that aside for now. 

In a separate large bowl, mix the cassava flour, oats, baking soda, and sunflower seeds together until everything is well combined. If you only have oatmeal packets (preferably plain), don’t sweat it. You can use that instead. But ideally, you should use old-fashioned oats because they’re not processed.

Pour all the contents from the medium-size bowl (the wet ingredients) into the large bowl (the dry ingredients) and stir until a dough forms. Then fold in the dried fruit. We used dried persimmons, which isn’t very common, so you’re more than welcome to use whatever dried fruit you have on hand.

It’s time to shape the cookies! Scoop a tablespoon of dough onto the prepared baking sheet, spaced 2 inches apart. To ensure a thinner cookie, flatten each with the palm of your hand. Place the cookie sheet in the oven and let the cookies bake for 15-20 minutes or until they have a slightly golden color. Enjoy!

Overstuffed Oatmeal Breakfast Cookies

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Keyword: dairy-free, gluten free, peanut-free
Servings: 20 cookies

Ingredients

  • 1 egg
  • cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • cup cashew butter
  • ¼ cup coconut oil melted
  • ¼ cup finely chopped dates
  • ¼ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ cup cassava flour
  • 1 cup old fashioned rolled oats
  • ¼ teaspoon baking soda
  • ½ cup sunflower seeds
  • cup shredded unsweetened coconut
  • ½ cup dried persimmons

Instructions

  • Preheat oven to 350℉. Line a baking sheet with parchment paper.
  • In a medium-size bowl, mix together the egg, maple syrup, vanilla extract, cashew butter, coconut oil, chopped dates, salt, and cinnamon until everything’s well incorporated. Set aside.
  • In a large bowl, mix the cassava flour, oats, baking soda, sunflower seeds, and shredded coconut until all the ingredients are well combined.
  • Add the wet ingredients to the dry ingredients and stir until a dough is formed. Then fold in the dried persimmons.
  • Scoop a tablespoon of cookie dough onto the prepared cookie sheet, spacing them 2 inches apart.
  • To ensure a thinner cookie, flatten each cookie with the palm of your hand.
  • Bake for 15-20 minutes or until slightly golden. Enjoy!

Notes

Difficulty Level: Easy
Nutrition Facts
Serving Size 1 cookie
Servings Per Container 15

Amount Per Serving
Calories 168 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 77mg 3%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 6g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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