What if I said you could enjoy an indulgent soft cookie for breakfast every morning? These double chocolate breakfast cookies are made with whole ingredients, vegan, gluten-free, refined sugar-free, and delicious!
Preheat oven to 350 degrees F.
In a mixing bowl, combine all the dry ingredients listed above.
In another larger mixing bowl, combine all the wet ingredients.
Add the dry ingredients into the wet ingredients and mix until JUST combined (be careful not to over-mix the batter).
Add in the chocolate chips and chopped walnuts (if using).
Let the batter sit for about 5 minutes while you line a baking sheet with parchment paper.
Using a cookie scoop, scoop the dough and release onto the lined baking sheet. Space them about 1-2 in. apart. Then using two fingers, gently press down a little to flatten slightly (the cookies will not spread as they bake).
Bake for about 15 minutes, or until the top of the cookies are set.
Take the baking tray out of the oven and let them cool on the tray for about 5-10 minutes. Then transfer the cookies to a cooling rack and let them cool completely. Note that the cookies will continue to finish cooking while they are cooling.
Once cooled, store in an airtight container. Enjoy them for breakfast, as a snack, or for dessert throughout the week!
Gluten-Free - make sure the old fashion oats and oat flour you are using are certified gluten-free (I use Bob's Red Mill products)
Nutrition Facts - include the addition of vegan chocolate chips and walnuts. For a completely refined sugar-free recipe, omit the chocolate chips.
You can try freezing these cookies for quick make-ahead breakfasts (I've never tried this, but it should work fine).