Chocolate Chip Breakfast Cookie
This huge, filling, vegan and gluten-free breakfast cookie is everything I love about baking - it's simple, quick, delicious and you can eat it any time of day.
Ingredients
- 16 grams flax meal 2 tablespoons
- 5 tablespoons water
- 20 grams oat flour 1/4 cup
- 20 grams almond flour 1/4 cup
- 1/2 teaspoon baking powder
- Pinch of salt
- 16 grams coconut sugar 2 tablespoons
- 30 grams drizzly almond butter 2 tablespoons
- 1/2 teaspoon vanilla extract
- 60 grams chocolate chips 6 tablespoons
Instructions
- Preheat the oven to 350°F.
- In a small bowl combine the flax and water and mix well. Let it sit for 5 minutes until it gets thick to create two flax eggs.
- Whisk together the oat flour, almond flour, salt and baking powder in a bowl. Add in the coconut sugar, almond butter and vanilla. Add in the flax egg and mix well until a dough forms.
- Roughly chop the chocolate chips and add them to the dough.
- Bake the cookie on a parchment-lined baking sheet and bake at 350°F for 15-18 minutes or until the top cracks. This cookie won't spread, it will just puff up, so be sure to shape it in the shape you want it when it comes out!
- Serve warm :) This will serve 1-2 people.