Need breakfast idea that your kids will love? How about these wholesome, nutrient-packed kitchen sink breakfast cookies?!
1 1/2cupold-fashioned rolled oats
1/4cupsteel cut oats(or an additional 1/4 cup of old-fashioned oats)
1/3cupwhole wheat flour
1/2cupground flax meal
1/3cupliquid coconut oil*
1/4cupcoconut sugarOR brown sugar
1/4cupblue agave syrup
1 1/2tspvanilla extract
1/2cupdried cherriesOR raisins
1/4cupunsweetened shredded coconut
1/2cupnutschopped, (walnuts, pecans or almonds) or semi-sweet chocolate chips
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mats; set aside.
Pulse the walnuts in a food processor until a coarse meal or flour forms; transfer to a large bowl. Add the oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon, whisk to combine.
Add the almond butter, coconut oil, sugar, agave, eggs, and vanilla extract. Using a large spatula, mix until a sticky dough forms. Fold in the dried fruit, coconut and nuts or chocolate chips. Allow the dough to rest for 5 minutes.
Using a standard size cookie scoop, form dough into balls and place onto the prepared baking sheets. Lightly press down (they won't spread a lot while they bake) to flatten.
Place in the oven and bake for 7-9 minutes or until the edges become lightly golden brown in color. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.
*If using coconut sugar, allow it to dissolve in the warm coconut oil for 5 minutes before proceeding with the remaining steps. -Feel free to swap the almond butter for peanut butter. -Skip the cinnamon if you're using chocolate chips!