Cookies for breakfast? Oh yeah! I’ve filled these cookies with ingredients that will help you start your day. Gluten free oats, loaded with fiber and will help keep you full. Chia seeds to add even more fiber and a little omega fatty acids too. Refined-sugar free sweeteners, both coconut sugar and pure maple syrup. I couldn’t leave out the coconut oil, which is one of those healthy fats that our body needs!
I must say these cookies would make a great snack too! Packed in your backpack for an afternoon hike or shared with friends on a weekend camping trip. An on-the-go cookie that you can feel good about eating. Who’s ready to star their day with a gluten, dairy and egg free chocolate chip breakfast cookie?
- 1 1/2 cups Sarah's gluten free flour blend
- 1 cup Bob's Red Mill certified gluten free quick oats
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup coconut sugar or brown sugar
- 1/3 cup coconut oil, softened
- 1/4 cup So Delicious unsweetened coconut milk, room temperature
- 3 tablespoons pure maple syrup, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup dairy free dark chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, oats, chia seeds, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, cream together coconut sugar and coconut oil. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined. Let dough rest for 10-15 minutes to thicken.
- Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Flatten with fingers. Bake for 9-11 minutes. Place cookies on cooling rack to cool completely. Store in air-tight container.