On the RUN! Breakfast Cookies

3.75 from 4 votes
Course Breakfast, Snack
Servings 12 1-2 per serving

Ingredients
  

  • 1/2 cup warm water
  • 2 teaspoons chia seeds
  • 1/4 cup raisins
  • 1 cup gluten-free rolled oats
  • 1 cup oat flour or 1 cup rolled oats pulsed in a blender
  • 1/2 cup nut butter (or nut butter alternative)
  • 1/4 cup maple syrup
  • 1 tablespoons pepitas
  • 1 tablespoon hemp hearts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a small bowl, stir together the water and chia seeds and let stand 5 minutes. If the raisins are dry, add them, as well.
  • In a large bowl, stir together the rolled oats and oat flour. Stir in the nut butter until the mixture resembles coarse crumbs. Add the chia/water/raisins mixture and maple syrup and stir to mix well.
  • Add the pepitas, hemp hearts, cinnamon, and vanilla and stir to combine.
  • Scoop the dough into 12 balls about 1-inch in diameter, place them on the cookie sheet, and flatten them into disks.
  • Bake the cookies for 10 minutes and cool completely. Store the cookies in an airtight container for up to 4 days.

Notes

Serve with 1/2 cup of berries, or if running out the door to a game, grab an apple or banana!
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