Breakfast · Desserts

Gooey, Moist & Chewy Breakfast Chocolate Chip Cookies

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These cookies have everything but the kitchen sink in them. And that’s no figure of speech. Think oats, almond flour, spelt flour, eggs, dark chocolate chips, coconut sugar, coconut oil, pure vanilla extract… But hey, it’s an incredibly easy recipe & it’s loaded with what I like to refer as “good for you” things. We all have an inner “cookie monster” and these deliciously gooey, chewy cookies allow you to release it without the guilt that soon follows.

The other thing is, cookies per se are not meant for breakfast, (I know what you’re probably thinking). Or maybe you’ve all too giddily endorsed my proposal. But these cookies make for the most perfect breakfast on the go. The addition of old fashioned rolled-oats along with spelt flour make these cookies a soluble fiber powerhouse. And I just like the grab n’ go appeal these offer me on crazier (than usual) mornings. Breakfast is so very important and it took me a while to figure that out. In the past, running late to work meant skipping breakfast altogether- or eating an extra big lunch and making sure “I cashed out the calories from breakfast”. Not surprisingly, it didn’t do me any favors.

So here it is, a healthy, yummy alternative to breakfast on the go. Unlike pre-packaged granola bars, there’s no refined white sugar in these yummy cookies, and they’re just the right amount of sweet. I like to bake with coconut sugar, it makes for great cookies and gives them that molasses-like sweetness that I find so delectable. I hope you enjoy these as much as we all do in our house! Cause they never last long…

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Ingredients:

  • 2 cups of almond flour or almond meal
  • 2 small eggs* (you could use 2 mushed bananas as a binder for vegan diets)
  • 1/4 cup spelt flour
  • 1/4 cup of oats
  • 1/2 cup of coconut sugar (for sweeter cookies, use 3/4 cup)
  • 1 cup organic dark chocolate chips
  • 1/2 cup of coconut oil
  • 1 tbsp of pure vanilla extract
  • 1tbsp of sunflower butter *or almond butter (optional)
  • 1/2 teaspoon of baking soda
  • pinch of sea salt
  • 1tbsp of sunflower butter *or almond butter (optional)

*note 1: if you don’t want the spelt flour nor the oats- then only add 1 egg. If you omit the spelt, these are entirely gluten free. I love ancient grains, and I find I don’t react to them. Just remember, everyone may react differently to the same thing. These cookies are nut-free!

Instructions:

  1. In a bowl, mix all the dry ingredients: almond flour, spelt flour, dry oats, coconut sugar, sea salt & baking soda.
  2. In a separate bowl, whisk the eggs & vanilla together.
  3. Incorporate the coconut oil with the dry ingredients, do this slowly and continue mixing as you go. Then add the egg & vanilla mixture.
  4. The mixture will feel very mushy & sticky because of the 2 eggs, that’s OK. I find 2 eggs makes for incredibly moist cookies. If needed, add a pinch more of spelt flour or oats to help absorb any excess moisture. What I like to do is mix well using clean hands and then let it sit in the refrigerator for at least an hour. If you let it sit overnight it’s even better. The dough is incredible & perfectly manageable the next day!
  5. Preheat the oven to 350F & line a baking tray with parchment paper
  6. Press a tablespoon size scoop onto the parchment paper lined tray per cookie. Use a fork or your hand to press (push) down on the scoop to flatten it out & give it good surface for even baking.
  7. Bake for 8-10 minutes or until the edges are golden brown. Allow them to cool and harden on a rack for best results.

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