Chai Breakfast Cookies (gluten-free, dairy-free, vegan option)
Ingredients
- 1/3 cup oat flour (certified gluten-free)
- 1/2 cup oats (certified gluten-free)
- 1/4 cup ground flax seed
- 1/2 cup almonds, finely chopped
- 1/2 cup unsweetened shredded coconut
- 3/4 tsp cinnamon
- 1/4 rounded tsp ginger
- 1/8 rounded tsp cardamom
- 1/8 rounded tsp allspice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup almond butter
- 3 tbsp maple syrup (if vegan) or honey
- 1/2 tsp vanilla
- 1 egg (or flax egg, for vegan option)
Instructions
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To begin, preheat your oven to 375 and line a pan with parchment paper.
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In a large mixing bowl, add your dry ingredients and stir them together (oat flour, oats, flax seed, almonds, coconut, cinnamon, ginger, cardamom, allspice, baking soda, salt).
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In a large mixing bowl, whisk together your almond butter and maple syrup. Then add your vanilla and egg to the bowl and whisk them in too.
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Pour your wet ingredients into your dry ingredients and stir them together till well incorporated. You should have a thick "cookie dough."
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Scoop the dough onto your pan, spacing the cookies evenly apart. I use a small cookie scoop and do overflowing scoops for larger breakfast cookies. Flatten your cookies out with your hand or a fork, as these cookies don't spread much.
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Bake in the oven for 10-12 minutes, or till the edges of the cookies are set and gaining a little color.
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Let cool, then devour!
Recipe Notes
Store these in an airtight container. At room temperature they will only last a couple days, but in the fridge the should last about a week. You can also freeze them.