Big & Chewy Breakfast Cookies
Our favourite wholesome cookie is packed with fibre and nutrition, making it the perfect grab-and-go breakfast or snack! Customize with whatever you have in your pantry for endless variations.
Yield: 10 large cookies
INGREDIENTS
● ¼ cup coconut oil or butter
● ½ cup Nuts to You Nut Butter (any variety works well)
● ¼ cup maple syrup
● 1 large egg
● 1 ripe banana, mashed
● 1 tsp vanilla extract
● ¼ tsp fine salt
● ½ tsp baking soda
● 1½ cup rolled oats
● ½ cup oat flour or whole wheat flour
● ½ cup seeds or chopped nuts (we like walnuts or pumpkin seeds)
● ½ cup chopped dried fruit or freeze-dried berries
● ¼ cup chia or ground flax seeds
● Optional: dark chocolate chips or chunks for on top
INSTRUCTIONS
1. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
2. In a medium pot over medium heat, melt oil or butter, nut butter and maple syrup, stirring often, until melted and fully smooth. Remove from heat.
3. Add egg, banana, vanilla, salt and baking soda and mix well.
4. Add oats, flour, seeds or nuts, dried fruit and chia or flax, and mix until fully combined.
5. Using a ¼ cup measuring cup, drop dollops of the cookie batter onto the baking sheet. They will only spread a small amount, so you can space them closely.
6. Dip your hand in water and use it to flatten the cookies slightly. Add chocolate on top, if desired. Bake for 18–20 minutes or until just golden around the edges.
7. Cool and store in an airtight container for up to 5 days.
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