As much as I love breakfast, during the week it is not something that I have time to sit down for. My weekday breakfast is either consumed at my desk or on the go. As such I am always looking for quick, filling, and healthy breakfast options. These gluten free cookies from Choosing Chia check all boxes and hold their place in my healthy breakfast rotation.

Favourite Takeaways:

1. Freeze very well
2. Does not require AP flour
3. Just sweet enough

Similar to one of my favourite GF flourless cookie recipes, these cookies are a delightful chocolate chip, oat, and nut combination. Except these ones are chalked full of nuts and seeds. They are also delightfully chunky, slightly chewy and pair perfectly with a favourite beverage.

Bottom line, these cookies are a wonderful addition to a healthy and wholesome breakfast.

alteration notes:

• removed cranberries
• used peanut butter
• increased vanilla extract
• added flax seed
• added another egg
• used honey

approximate times:

• Prep: 10 + 20 minutes
• Bake: 11-13 minutes

ingredients

d r y

• 1 + 1/4 cups gluten-free rolled oats
• 1/2 cup almond flour (can substitute with a GF All Purpose flour)
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/4 cup sliced almonds
• 1/4 cup sesame seeds
• 3 Tbsp chia seeds
• 1 Tbsp flax seed
• 1/4 cup chocolate chips (semi sweet or dark)
• 1 tsp cinnamon
• 1/4 tsp salt

w e t

• 1/2 cup honey
• 1/3 cup peanut butter
• 1/2 tsp vanilla extract
• 1 large or 2 small eggs

directions

1. Line 2-3 cookie sheets with parchment paper
2. In a  medium bowl whisk together the dry ingredients
3. In a  large bowl whisk together the wet ingredients
4. Transfer the dry mixture to the wet mixture – mix together until well combined
5. Let bowl sit for 15-20 minutes
6. Preheat oven to 350 F.
7. Use a medium cookie scoop to scoop evenly sized cookies onto the cookie sheet
8. Press down on each cookie with your hands or the bottom of a glass cup – the cookies will not spread
9. Bake for 11 to 13 minutes

further insights:

• serves about 1-2 dozen smaller cookies
• if dough is dry, add a touch of almond milk
• cookies will not spread out while baking
• used a medium cookie scoop and pressed down on dough with three fingers
• can be made ahead and stored in airtight container – about 2 days prior
• freezes well in airtight container

If you have any questions about the recipe feel free to leave a note in the comments section below or message me on Instagram.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.