Soft-Baked Chocolate Chip Almond Breakfast Cookies

From: The Washington Post
Soft-Baked Chocolate Chip Almond Breakfast Cookies
Soft-Baked Chocolate Chip Almond Breakfast Cookies

PREP TIME

20

minutes

TOTAL TIME

27

minutes

SERVINGS

20

servings

PREP TIME

20

minutes

TOTAL TIME

27

minutes

SERVINGS

20

servings

Ingredients

  • 1/2

    cup gluten-free old-fashioned oats

  • 1

    cup almond meal

  • 1/2

    cup ground flaxseed meal

  • 1/4

    cup mini non-dairy, semisweet or dark chocolate chips

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon baking powder, double acting

  • 1/8

    teaspoon fine sea salt

  • 1/2

    cup raw, unsalted almond butter

  • 1/4

    cup unsweetened almond milk (vanilla or plain)

  • 2

    tablespoons light agave nectar or your favorite liquid sweetener

  • 1

    teaspoon almond extract (may substitute alcohol-free almond flavor)

Directions

Preheat oven to 350 and line two large baking sheets with parchment paper. In a mini food processor, grind the oats into fine flour. In a medium-sized bowl, combine the dry ingredients (oats, almond meal, flaxseed meal, chocolate chips, baking soda, baking powder, and salt). Add the remaining wet ingredients and stir until well incorporated. The dough should be sticky. Using a tablespoon and your fingers, scoop one heaping tablespoon of batter at a time onto baking sheet, leaving 2 inches or more of space between cookies. This should be about 23 cookies. Using your fingers, shape the cookies into round flat saucers. If fingers start to stick to the batter, rinse them with water and dry. Bake in oven for 7 minutes. Allow to cool for 5 minutes on baking sheets, then transfer with a spatula to a wire cooling rack and cool for an additional 5 minutes. Once cooled, serve immediately or store in an airtight container in your refrigerator for 3 to 5 days.

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