Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the chopped nuts, dried fruit, and chocolate chips, if using.
Form Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, flattening them slightly with the back of the spoon.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Substitutes: You can use other types of flour or sweeteners based on your preference. For a nut-free version, substitute the almond meal with more whole wheat flour or oat flour.
Add-ins: Feel free to add other mix-ins like chia seeds, flax seeds, or coconut flakes for extra nutrition.
These breakfast cookies are a great way to enjoy a healthy, grab-and-go option in the morning. They’re perfect for busy days and can be stored in an airtight container for up to a week. Enjoy!
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