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Healthy Everything Breakfast Cookies {gluten-free, dairy-free}

Healthy Everything Breakfast Cookies - Clean-eating cookies loaded with oats, nuts, & dried fruit - a sweet breakfast (or dessert) without the guilt! {gluten-free and dairy-free}

Clean-eating cookies loaded with oats, nuts, & dried fruit, topped with a dark chocolate drizzle – a sweet breakfast (or dessert) without the guilt!

Scale

Ingredients

Instructions

  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
  2. In a food processor fitted with the steel blade attachment, combine the oats, coconut flakes, cherries, apricots, cranberries, and almonds. Process until mixture is similar to the consistancy of coarse sand.
  3. Transfer the fruit and nut mixture to a large bowl and add the almond flour, oat flour, cacao nibs, chia seeds, cocoa powder, baking powder, and salt. Whisk together until well-combined.
  4. In a separate bowl, whisk together the honey and melted coconut oil until smooth. Add eggs whites and vanilla extract and beat in until evenly incorporated.
  5. Add the wet ingredients to the dry and fold in until well-combined; dough will be thick.***
  6. Scoop dough by 1 1/2 ounce portions (about 2 tablespoons) and shape each into a small mound. Divide between prepared baking sheets.
  7. Bake cookies in preheated oven for about 12 minutes, until cookies no longer look wet on top, flipping and rotating trays halfway through cooking time. Allow to cool briefly on pans before transferring to a wire rack. Cool completely before drizzling with chocolate.
  8. Place chocolate in a microwave-safe bowl and microwave for 30-second increments, stirring between each, until mostly melted. Continue melting in 15-second increments, stirring in between, just until chocolate is fully melted. Transfer to a piping bag fitted with a small round tip (I used Wilton #2) and drizzle over cookies.**** (Be careful with the piping bag since it may be hot.)
  9. Once chocolate has set, cookies can be stored in an airtight container at room temperature or in the refrigerator.

Notes

*Use gluten-free oats if you need to ensure this recipe is entirely gluten-free.

**Feel free to mix and match the dried fruit you use in this recipe as long as the total amount used remains the same. Use dried fruit with no added sugar to keep these as healthy as possible!

***At this point you can bake the cookies immediately or refrigerate the dough first for about 30 minutes to make it easier to work with.

***If you don’t have a piping bag, you can use a zip-top bag with one corner snipped off, or just drizzle the chocolate with a spoon.