Cookies for Breakfast? You heard us right. Think of those ​​healthy baked goods​​ sweetened with maple syrup and stuffed with healthy ingredients like chia seeds and walnuts. These cookies are also gluten-free and have all-purpose oatmeal.

Do you have oatmeal? If not, grind all the oats in a food processor to make yourself until the mixture has the consistency of flour. Measure the oatmeal only after grinding, not before grinding it. To turn this recipe into a dairy-free breakfast, simply replace the butter with an equal amount of coconut oil. Combining these cookies with breakfast makes everything even sweeter.

Ingredients:

½ cup unsalted butter, melted
½ cup dark brown sugar, packed
¼ cup maple syrup
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups gluten-free old fashioned oats
1 cup gluten-free oat flour
1 Tbsp chia seeds
½ tsp ground cinnamon
¾ tsp baking powder
¼ tsp fine salt
¼ cup dried cranberries
¼ cup walnuts, roughly chopped
¼ cup pumpkin seeds

Directions:

1. preheat the oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the butter, sugar, maple syrup, egg, and vanilla until well blended.

3. Using a wooden spoon, stir in the oats, oat flour, chia seeds, cinnamon, baking powder, and salt until combined.

4. Fold in the cranberries, walnuts, and pumpkin seeds.

5. Using a large ice cream scoop, evenly divide the mixture into 12 rounds. Let chill in the freezer for 15 minutes.

6. Transfer dough to a prepared baking sheet and press each round to flatten.

7. Bake for 10 to 12 minutes, until the edges are golden brown.

8. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.