High Fiber Breakfast Cookies

An excellent, tasty, soft breakfast cookie to start the day with lots of fiber and protein to keep you going in the morning, or as an energy booster in the afternoon. Easy one-bowl recipe that doesn't even require that you pull out the mixer.

Course: Breakfast, Snack

Ingredients

2 large eggs
⅓ c honey
¾ c creamy peanut (or almond butter)
2 tsp vanilla
1½ tsp cinnamon
½ tsp baking soda
½ tsp baking powder
¼ tsp salt (more, if your nut butter is unsalted or lightly salted)
2⅓ c rolled oats (old fashioned oats)
2 tbsp ground flax seed (or chia seeds)
½ c pepitas (pumpkin seeds) (or unsalted sunflower seeds)
½ c shredded coconut (or raisins)
½ c craisins
½ c sliced almonds (or coarsely chopped nuts of choice)
⅓ c dark chocolate chips (mini or regular)

Instructions

Preheat oven to 350℉. Prepare baking sheet with parchment paper liner.
Mix Wet Ingredients - In a large bowl, whisk eggs. Add honey, peanut butter and vanilla. Stir until smooth.
Add Dry Ingredients - To the wet ingredients, first add the cinnamon, baking soda, baking powder, and salt. Mix until well combined. Then add rolled oats, ground flax seed, pepitas, coconut, craisins, nuts, and chocolate chips. Combine well with a sturdy spoon. The "dough" will be be very thick and sticky. Refrigerate for 30 minutes or more to help with shaping cookies in next step. (If short on time, you can skip this step.)
Shape and Bake Cookies - Lightly wet your hands throughout so the dough doesn't stick to your fingers. Scoop a small handful of dough, roll into a ball, then press into a thick cookie. Place on the baking sheet.
Bake at 350℉ for about 14-16 minutes - The cookies will raise slightly and crack on top. Let them cool on the tray for a least 10 minutes before eating. Let cool completely to firm up so they don't crumble when warm.
Storage - Store in an air-tight container on the counter (if planning to use them quickly) or in the refrigerator. You can also freeze in batches for packing in a lunch or snack later in the day.

Notes

You can substitute just about anything in this recipe for the chunky dry ingredients. Instead of craisins, use raisins. Use nuts of your choice. Instead of pepitas, use sunflower seeds. So long as you keep the same volume of dry ingredients, you should have no issues with substitutions. Make it your own!

This recipe was modified from the recipe found here:
https://theplantbasedschool.com/healthy-breakfast-cookies/