These Breakfast Power Cookies are packed with healthy ingredients and are vegan (with a gluten free option) to give you energy to start your day!
Preheat the oven to 350 F.
In a medium bowl mix together all of the wet ingredients and stir to combine. In a separate large bowl mix together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until well combined.
Using an ice cream scoop or large spoon, scoop around 12 large mounds of cookie dough on to a large baking sheet, leaving about 1" between each cookie. Using your fingers flatten the cookies to 1/2-3/4" thickness. Bake for 18-20 minutes. Let cool completely on a cooling rack before eating. You can store these cookies in the freezer for up to a month in a tightly sealed container.
You can substitute any nut or seed butter for the almond butter (try peanut butter or even tahini - and sub more seeds for the nuts - to make them nut free and totally school friendly!). You can also substitute regular flour (preferably whole wheat or spelt but all-purpose should work) for the oat flour. Of course at that point they will not be gluten free. Lastly you can easily substitute melted butter or vegan butter for the coconut oil if preferred.