Need something wholesome, homemade, and delicious for kids and busy families... yet easy to grab and go? Enter these Chocolate Chip & Oatmeal Breakfast Cookies, made with soaked oats and three sources of protein (eggs, collagen, and tiger nut flour) so they are as healthy as they are simple! Use coconut oil instead of butter if you need dairy-free... and add gluten-free oatmeal breakfast cookies to your healthy recipes repertoire ASAP!
Scoop cookies into approximately 3-tablespoon mounds. I use this cookie scoop.
*All of the ingredients need to be room temperature or warm. This keeps the coconut butter runny (otherwise it thickens and solidifies) and also helps to jump start the fermentation of the oats.
*Instead of 1 cup rolled oats, you can also use 1/2 cup rolled oats + 1/2 cup ground buckwheat groats. Soak only for 7 hours total, otherwise buckwheat groats can break down the texture too much.