I’ve been transitioning away from making breads for the weekly snack as the temperatures rise. They always get too moldy too fast with the humidity (despite my a/c running non stop) so I’ve been whipping up some breakfast cookies. I morphed this recipe to work with what I have on hand and what I wanted to use.
2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup rolled oats (certified GF and organic is a must)
¾ cup almond flour
1 tbl ground cinnamon
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ cup pumpkin seeds
¼ cup chopped pecans (whatever nuts you prefer go ahead and use those)
Sesame seeds for the topping
¼ cup of coconut oil (whatever neutral oil you have you should be able to use)
¼ cup smooth peanut or almond butter
⅓ cup maple syrup
2 teaspoons vanilla extract
Prepare the flax egg by mixing the water and ground flax. Allow to thicken for several minutes. Preheat your oven to 325 degrees. If you have, use a baking mat on your baking sheet.
Once your flax egg is ready, add to you mixer along with your oats, flour, cinnamon, salt, & baking soda. Blend well. Then add your oil, nut butter, syrup and vanilla. Blend. Finally add your seeds/nuts – omitting sesame seeds as I prefer to use them on top of the cookies.
Using a small or large scoop, scoop out the dough and place on your sheet. I sprinkled the sesame seeds on top. Bake for 24-28 minutes – my cookies are large. If you are making tinier cookies, bake for about 12-14 minutes but check them occasionally. Remove and allow to cool and firm up.
— Knead to Cook