Flourless Oatmeal Breakfast Cookies
Other title possibilities include:
“A Healthier Chocolate Chip Oatmeal Cookie.”
“Don’t Judge a Cookie by its Cover.”
or, “Any Cookie is a Breakfast Cookie with the Right Attitude.”
We’re wandering away from the traditional flour, butter and sugar – that are the basis for most of the sweet recipes around here – and headed into wholesome, hippie territory.
Oh, so delicious hippie territory.
Now these may not be the sexiest of cookies, but what these beige, craggly cookies may lack in appearance, they more than make up for in flavor and good ingredients. After all, it’s what’s on the inside that counts, right?
These chocolate-studded oatmeal cookies aren’t overtly sweet, and are loaded with more protein and fiber than your standard cookie – thanks to rolled oats and nutty almond meal – making them ideal for morning snacking.
Visually, they almost verge on scone territory, but don’t let that fool you into thinking these are the parched, crumbly sort of baked good that nightmares are made of. Nope, these breakfast cookies are soft and tender, just ever-so-chewy, subtly sweet, and super tasty.
My recipe is adapted from these breakfast cookies, and I love love love that the dough comes together in a food processor. As a result, it’s all mixed together in about five minutes, and scooped onto cookie sheets in less time than it takes for our oven to preheat. The gently mounded little cookies mostly hold their shape of a cookie scoop while baking, spreading and puffing ever so slightly. After just 15 minutes in the oven, these babies are ready to be devoured.Print
- Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper. Set aside.
- In a food processor, pulse together the oats, 1 cup of almond meal, baking soda, cinnamon, and salt until you have a grainy “flour.” Some larger oat pieces may remain.
- Add the egg, melted coconut oil, maple syrup, and vanilla, and pulse until combined, and a thick, scoop-able dough forms. Add up to another 1/2 cup of almond meal, as needed, if the dough seems too wet. Add the chocolate, and pulse until evenly dispersed.
- Use a cookie scoop to scoop into 1-1/2-inch mounds. Place on the prepared baking sheets, about 2-inches apart.
- Bake for 13-15 minutes, until golden and gently puffed. Let cool for 5 minutes on the baking sheet.