Hungry Mom Breakfast Cookies
I didn’t fully understand the struggle before becoming a mom, but sometimes you ~truly~ do not have 5 minutes to make something to eat. In the last few years I’ve felt hangry more times than in my whole life before that combined.
Solution: Make some breakfast cookies. Keep them in your freezer.
I call them mommy emergency food, and they save me from relying on packaged protein bars which cost $4 each.
Bonus, these are gluten free for those with allergies, and packed with healthy fats and fibre which support satiety and happy hormones 🤍
The recipe is from choosingchia.com, adapted based on what I had in the pantry.
I’ve had so many people message me already telling me how much they enjoyed these- I hope you will too! I really recommend making a double batch- and feel free to sub in the nuts and seeds that you have around. This is a forgiving and very flexible recipe!
Ingredients:
1 1/4 cup rolled oats
1/4 cup almond flour
1/2 cup shredded coconut
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1/4 cup sesame seeds
3 tbsp chia seeds
1/4 cup dried cranberries
1/4 cup dark chocolate chips
1 tsp cinnamon
1/4 tsp salt
1/2 cup maple syrup or honey
1/3 cup tahini or other nut butter
1/2 tsp vanilla extract
1 egg (or flax egg)
Directions
Preheat the oven to 350 degrees and line a baking tray with parchment paper.
Mix all of the dry ingredients together in a bowl (oats, almond flour, coconut, pumpkin seeds, almonds, sesame seeds, chia, cranberries, chocolate chips, cinnamon and salt.)
Mix the remaining wet ingredients together in a seperate bowl.
Combine wet and dry ingredients in a large bowl and mix well.
Use a 1/4 cup scoop to scoop evenly sized cookies onto the baking tray. Press down lightly with your hands—these cookies won’t spread much.
Bake for 12-14 minutes. Allow to cool fully on the baking tray before storing in an airtight container.
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