Oatmeal Raisin Flax Breakfast Cookies
Oatmeal Raisin Flax Breakfast Cookies
YOU NEED:
- 3 cups rolled oats
- ½ cup oat flour
- ¾ cup coconut sugar
- ½ cup flax meal
- 1 teaspoon baking soda
- 1 ½ cups plant milk
- ¾ cup Julie’s Real Almond Butter
- 3 tbsp olive oil
- 1 teaspoon vanilla
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup raisins
- ½ cup chopped pecans or walnuts (optional)
DIRECTIONS:
1) Preheat oven to 350.
2) Combine all dry ingredients in a mixing bowl.
3) Create a well in the middle of the dry ingredients and add wet ingredients to well. Slowly mix wet ingredients with a spatula, gradually bringing together with dry ingredients.
4) Chill cookie dough in refrigerator for 1-2 hours.
5) Scoop and drop spoonfuls on parchment lined baking sheet (ice cream scoops with a release button work great for this!).
6) Bake at 350 for 20 minutes.
7) Remove from oven and cool on a cooling rack.
NOTE: Depending on how big you like your cookies you will probably need two cookie sheets, or two rounds of baking! Keep in refrigerator for up to a week.
2) Combine all dry ingredients in a mixing bowl.
3) Create a well in the middle of the dry ingredients and add wet ingredients to well. Slowly mix wet ingredients with a spatula, gradually bringing together with dry ingredients.
4) Chill cookie dough in refrigerator for 1-2 hours.
5) Scoop and drop spoonfuls on parchment lined baking sheet (ice cream scoops with a release button work great for this!).
6) Bake at 350 for 20 minutes.
7) Remove from oven and cool on a cooling rack.
NOTE: Depending on how big you like your cookies you will probably need two cookie sheets, or two rounds of baking! Keep in refrigerator for up to a week.
