Coconut Chia Breakfast Cookies | Nature’s Path

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Recipes

Coconut Chia Breakfast Cookies

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Found in: Breakfast, Snack, Dessert, Spring, Summer, Fall, Winter, Dairy free, Vegan

Coconut Chia Breakfast Cookies
Prep Time: Cook Time: Total Time: 22 minutes
Serves: 
12 cookies

These wholesome cookies are great as an on-the-go breakfast or mid-morning snack. Made with oats, almonds, coconut, pumpkin, hemp and chia seeds, they provide the energy you need to get through a busy day. 

Ingredients: 
  • 1 cup oat flour
  • ½ cup almond flour
  • ½ cup Nature’s Path Qi’a Coconut Chia Superflakes, lightly crushed
  • ¼ cup coconut sugar
  • ¼ cup shredded coconut
  • 2 tbsp pumpkin seeds
  • 2 tbsp hemp seeds
  • 2 tbsp chia seeds
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup smooth almond butter
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
Directions: 
  1. Preheat the oven to 350F and line a cookie pan with parchment paper. Set aside.
  2. In a large bowl, stir together the oat flour, almond flour, cereal, coconut sugar, shredded coconut, pumpkin seeds, hemp seeds, chia seeds, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the almond butter, coconut oil, maple syrup, and vanilla until smooth. Add the dry ingredients and stir until a soft dough forms.
  4. Using a cookie scoop, scoop mounds of dough, about 1½ tablespoons each, onto the prepared pan. Bake for 10 to 12 minutes, or until the cookies are golden on the bottom and dry to the touch. Allow to cool completely.

 

Coconut Chia Breakfast Cookies

 

Author's Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.

 

 

Special category: 
Qi'a