Soft Baked Chocolate Chip Almond Breakfast Cookies

Absolutely delish!

Soft Baked Chocolate Chip Almond Cookies

½ cup gluten-free old fashioned oats

1 cup almond meal (Trader Joes or any health food store….. Or make your own in under 10 seconds)

½ cup ground flaxseed meal (any major grocery store chain)

¼ cup mini semisweet or dark chocolate chip (non dairy choc. Chips optional)

½ tsp baking soda

½ tsp baking powder, double acting

1/8 tsp fine sea salt

½ cup raw unsalted almond butter

¼ cup unsweetened almond milk or milk of choice

2 tablespoons raw organic agave nectar, honey or sweetener of choice

1 tsp almond extract (vanilla works)


Preheat oven to 350 degrees and line two large baking sheets with parchment paper.

In a mini food processor, grind the oats into fine flour.

In a medium-size bowl, combine the dry ingredients (oats through salt)

Add the remaining wet ingredients and stir until well incorporated.  The dough should be sticky.

Using a tablespoon scoop one heaping tablespoon of batter at a time onto a baking sheet, leaving 2 inches or more of space between cookies. Using your fingers, shape into round flat saucers.

Bake for 7 minutes.

Allow to cool for 5 mins on baking sheets, then transfer with spatula to a wire cooling rack and cool for an additional 5 minutes.

Makes approx. 23 cookies.

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