The last time I posted a cookie recipe, I was up at midnight writing. This time I’m up at six am on a Sunday morning…What has driven me to wake up at such a time? Bootcamp! I have to give myself props (everyone has to pat themselves on the back once in a while.) Lately, I don’t the hit snooze button a billion times or change my mind about getting up. I think the July Fitness Challenge has helped a lot with motivation. Speaking of (jumping offtrack)…*I should probably start planning the August one!* I like to get up about two hours before any workout. I need my time to wake up with coffee and have a little breakfast. While I sit here sipping coffee and eating my strawberries & cream oatmeal, I’ll blog about my Dark Chocolate Oatmeal Breakfast Cookies. & please excuse my morning brain and excessive blabbing.
Dark Chocolate Walnut Oatmeal Breakfast Cookies
*1 & 2/3 Cups Almond Flour (Not Packed Down)
*2 1/4 Cups Oatmeal
*1 Teaspoon Baking Soda
*4 Packets Stevia
*3 Large Eggs
*1/2 Tablespoon Ground Cinnamon
*1 1/2 Teaspoon Vanilla
*1/2 Cup Maple Syrup
*3 Tablespoons Coconut Oil
*8-12 Ounces Dark Chocolate Chips
*1 Cup Chopped Walnuts
*Oh, & if you are gluten free, make sure you use gluten free oats & you’ll be good to go!WHAT TO DO?
*Preheat oven to 350 degrees
-Mix the almond flour, oats, baking soda, cinnamon and stevia together in a large bowl.
-In a separate bowl, mix together eggs, vanilla, & syrup.
-Mix together the wet ingredients into the dry ingredients bowl (No electric mixer needed.)
-Melt coconut oil in the microwave and stir it into the mixture
-Stir in the chocolate chips & walnuts.
-Put batter in the refrigerator to chill while the oven heats.
-Drop the cookies onto the sheet. (about 2 tablespoon sized) Don’t be afraid to get those fingers sticky! Place them on the GREASED baking sheet and lightly press down into a cookie form with your fingers.
-Bake the cookies for 8-10 minutes. **Take the cookies out when they are slightly soft.** They’ll continue to cook while they cool. Don’t overcook them or they’ll be hard.
These cookies are SO SO SO GOOD. I had them for a week straight! They’re delicious with coffee ♥
You can store them in baggies, in a container or even in the freezer!
This recipe makes approximately 40-45 Cookies!
Nutrition per cookie (if 40 are made) Calories 95, Carbs 10g, Fat 5g, Protein 3g, Sugar 5g, Fiber 2g.