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The Washington Post

Soft-Baked Chocolate Chip Almond Breakfast Cookies

Soft-Baked Chocolate Chip Almond Breakfast Cookies 20.000

Deb Lindsey for The Washington Post

Local Living Jun 3, 2014

These oil- and butter-free breakfast cookies are portable, healthful and satisfying. They take minutes to bake.

Make Ahead: The cookies can be refrigerated in an airtight container for up to 5 days.


Servings:
20 - 23 small cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20-23 small cookies

Ingredients
  • 1/2 cup gluten-free rolled oats (do not use quick-cooking)
  • 1 cup almond meal
  • 1/2 cup ground flaxseed meal
  • 1/4 cup mini, non-dairy, semi-sweet or dark chocolate chips
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/8 teaspoon fine sea salt
  • 1/2 cup raw, unsalted almond butter
  • 1/4 cup unsweetened almond milk (vanilla or plain)
  • 2 tablespoons light agave nectar or your favorite liquid sweetener
  • 1 teaspoon almond extract (may substitute alcohol-free almond flavor)

Directions

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.

Grind the oats to a fine flour in a mini food processor, then transfer to a mixing bowl. Whisk in the almond meal, flax seed, chocolate chips, baking soda, baking powder and salt.

Stir in the almond butter, almond milk, agave nectar or sweetener of your choice and the almond extract until well incorporated, to form a sticky dough.

Use a tablespoon and your fingers to scoop one heaping tablespoon of dough at a time onto each baking sheet, spacing the 20 to 23 mounds 2 inches apart. Gently flatten each mound. Bake one sheet at a time (on the middle rack) for 7 minutes.

Allow to cool for 5 minutes on baking sheet, then transfer the cookies to a wire rack to cool for at least 5 minutes before serving.


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Recipe Source

From Elaine Gordon, a master certified health education specialist and creator of the recipe site www.eatingbyelaine.com.

Tested by Becky Krystal.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (5)

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Nutritional Facts

Calories per cookie (based on 23): 90


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 50mg 2%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 3g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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