Healthy Oatmeal Breakfast Cookies (Printer-Friendly)

Wholesome oatmeal cookies combining chewy, crunchy textures with nutrient-rich ingredients for a balanced morning treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats (gluten-free if needed)
02 - 1/2 cup unsweetened shredded coconut flakes
03 - 1/4 teaspoon sea salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground allspice
06 - 1/2 cup brown sugar or coconut sugar
07 - 1/2 cup almond flour

→ Add-ins

08 - 1/2 cup dried blueberries
09 - 1/2 cup chopped pecans
10 - 1/4 cup dark chocolate chunks or chips

→ Wet Ingredients

11 - 2 large eggs
12 - 1/4 cup coconut oil, melted
13 - 1 teaspoon vanilla extract

# Preparation Steps:

01 - In a large bowl, mix rolled oats, shredded coconut, sea salt, cinnamon, allspice, brown sugar, and almond flour until evenly blended.
02 - Stir in dried blueberries and chopped pecans, ensuring thorough distribution throughout the mixture.
03 - In a small bowl, whisk together eggs, melted coconut oil, and vanilla extract until combined.
04 - Pour wet mixture into the dry ingredients and use a spoon and your hands to mix until a sticky dough forms. Adjust sweetness with additional brown sugar or honey if desired.
05 - Scoop approximately 2 tablespoons of dough per cookie, press firmly into balls, then flatten slightly with your hand as cookies will not spread during baking.
06 - Place cookies on a parchment-lined baking sheet and bake at 350°F (177°C) for 12–14 minutes, until edges are lightly golden.
07 - Allow cookies to cool on baking sheet for a few minutes before transferring to cooling racks. Once cooled, drizzle warm melted dark chocolate over cookies.
08 - Store cookies in an airtight container for up to one week or freeze for up to three months. Thaw at room temperature or briefly warm in microwave before serving.

# Additional Suggestions:

01 - If dough is too sticky, wet hands lightly with cold water or cooking spray while shaping cookies.
02 - To make vegan, substitute eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes).
03 - For less sweet cookies, use unsweetened shredded coconut and reduce brown sugar or sub with coconut sugar.
04 - Avoid coconut flour as it absorbs too much moisture, resulting in dry texture.

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