High fiber breakfast cookies

We like cookies...  Here are some that aren't too bad that we often make and eat for breakfast (and other times...).

Wet ingredients
½ cup (or 8 Tbsp) nut/seed butter (almond, peanut, tahini, or sunflower  etc.) We like peanut butter!
1/2 teaspoon of sea salt
1 t vanilla extract
½ cup liquid sweetener maple syrup (I sometimes do slightly less and add a little water)

Dry ingredients
½ cup  ground oats flour 
½ cup  ground almond flour
3 tablespoons flax
½ c rolled oats (not ground)
½ c fiber (either oat bran or whole flakes psyllium husks) You can choose how fiber-y you want them.
½ t baking soda

1/4 cup chocolate chips mixed in at the end (could be raisins or dried fruit if you wanted, but we like chocolate).   

Preheat oven to 350. Mix wet ingredients with a mixer.  Mix dry ingredients and add to wet. Batter will be thick (and delicious!).  Make into tablespoon sized balls and then flatten a bit.  Bake for 9-12 minutes.

Warning, if you use psyllium husks, I wouldn't eat more than 2 or 3 cookies in one day; plus, drink lots of water with these cookies (regardless of which fiber you use, but especially with psyllium)!   

P.S. If you make these with psyllium, you may need to add 2-6 tablespoons of water to get a good cookie dough consistency.  (I had to add 6 yesterday, add 1 tablespoon at a time until it looks good.)

 

 

 

 

Natalie and I make these often.  They freeze really well, too.  Pop them out of the freezer and into the microwave for 30 seconds (or so) and they are awesome.  Photos by Natalie.