September 15, 2017 11

Salty Fruity Oat Breakfast Cookies with Cacao Nibs

Vegan, gluten-free, healthy oat breakfast cookies.
Salty Fruity Oat Breakfast Cookies with Cacao Nibs | Fruity oat breakfast cookies full of plant-based protein, Himalayan pink salt and cacao nibs. Vegan, gluten-free, healthy breakfast cookies.
Fall is in the air.

Fall is coming.

Or at least it was for a brief moment here in St. Louis.

Last week was chilly at night.

And pleasant during the day.

And it was heavenly.

The next ten days or so it will be back in the high eighties and nineties again. But my life is totally in ‘back-to-school’ mode. Summer vacation is over and out and my structured work/life routine is in full swing. And my Type A personality is loving it.

I’m proud to announce that over the next few months I’ll be working with my friends at Pure Organic. Pure Organic uses the highest quality ingredients in all of their products. They are certified organic, gluten free, non-GMO, vegan and kosher. No soy, or dairy ingredients are used. They are made without junk. Pure Organic is simple and clean.

First up I’m highlighting their organic Fruit & Veggie Strips and organic Layered Fruit Bars in these vegan, gluten-free, protein-packed oat breakfast cookies. The Fruit & Veggie Strips and Layered Fruit Bars give the breakfast cookies plenty of natural sweetness, so I didn’t need to add additional sugar to the cookies. The thing I love the most about using Fruit & Veggie Strips and Layered Fruit Bar pieces instead of dried fruit is the amount of flavor they pack and the melty texture they provide.

These oat breakfast cookies totally get me. And for those of you who have followed me for a while know that baking really isn’t my thing. For me to bake something you know it’s got to be worth my time and energy. These breakfast cookies are so easy and more importantly, satisfying. And also freezable! So you can double or triple batch them and freeze them for future busy mornings or afternoon slumps. Right now you find me heading out the door with two cookies and a Fake Coffee cold brew in hand.

Salty Fruity Oat Breakfast Cookies with Cacao Nibs | Fruity oat breakfast cookies full of plant-based protein, Himalayan pink salt and cacao nibs. Vegan, gluten-free, healthy breakfast cookies.Salty Fruity Oat Breakfast Cookies with Cacao Nibs | Fruity oat breakfast cookies full of plant-based protein, Himalayan pink salt and cacao nibs. Vegan, gluten-free, healthy breakfast cookies.Salty Fruity Oat Breakfast Cookies with Cacao Nibs | Fruity oat breakfast cookies full of plant-based protein, Himalayan pink salt and cacao nibs. Vegan, gluten-free, healthy breakfast cookies.Salty Fruity Oat Breakfast Cookies with Cacao Nibs | Fruity oat breakfast cookies full of plant-based protein, Himalayan pink salt and cacao nibs. Vegan, gluten-free, healthy breakfast cookies.Salty Fruity Oat Breakfast Cookies with Cacao Nibs | Fruity oat breakfast cookies full of plant-based protein, Himalayan pink salt and cacao nibs. Vegan, gluten-free, healthy breakfast cookies.

Salty Fruity Oat Breakfast Cookies with Cacao Nibs
 
prep time
make time
total time
 
If avoiding gluten is a concern, be sure the oats are certified gluten-free. Any Pure Organic Fruit & Veggie Strips and Layered Fruit Bars work here, so choose your own flavor adventure. These breakfast cookies should be stored in an airtight container at room temperature for up to 3 days. This recipe can be double or triple and can also be made ahead of time and frozen.
By:
Makes: 8 - 12 cookies
Ingredients
Instructions
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Combine the ground flax with the water in a small bowl and set aside.
  3. In a large bowl combine the apple sauce, chia seeds, salt and cinnamon and stir. Then add in the oats and oat flour, stir again and set aside.
  4. Cut both the Fruit & Veggie Strips and Layered Fruit Bars into small pieces {about the size of a pencil eraser}. Fold the strip and bar pieces, with 2 teaspoons cacao nibs, and the flax mixture into the cookie batter.
  5. Roll the cookie batter into either 8 large balls or 12 regular sized balls. Arrange them on the baking sheet and press lightly with your fingertips to make a round disk. Sprinkle on the remaining 1 teaspoon cacao nibs and an extra sprinkle of salt.
  6. Bake for 15 minutes or until the bottoms are golden brown. Remove the cookies from the oven and cool.

This post is sponsored by Pure Organic; all opinions are my own.

11 Responses to "Salty Fruity Oat Breakfast Cookies with Cacao Nibs"

  1. Reply

    Kelsey @ Appeasing a Food Geek

    September 15, 2017 at 5:56 PM

    Would love these for my weekday breakfasts! Such a good idea! And I am feeling those fall vibes too. xo

  2. Reply

    Ruby

    September 18, 2017 at 7:32 AM

    Cookies for breakfast are among my favorite things. These look so delicious – sweet and salty together is the best! I am definitely going to give them a try.

  3. Reply

    Jo Webster

    September 20, 2017 at 12:25 AM

    These look perfect for our busy house. Would you freeze before baking or after?

    • Reply

      Sherrie

      September 20, 2017 at 11:34 AM

      Freezing afterwards works great. You can pull them out of the freezer the night before or in the morning and eat once thawed. I hope you enjoy them, Jo!

  4. Reply

    michelle @ hummingbird high

    September 20, 2017 at 11:09 AM

    OMG breakfast cookies!!!!

  5. Reply

    Claudia | The Brick Kitchen

    September 21, 2017 at 5:48 AM

    Well over here we have had a couple of days that have felt vaguely spring-like, and I found a huge bunch of asparagus the other day and was so pleased. I am in exam-season here so cookies that pack some energy are perfect!

  6. Reply

    Aysegul Sanford

    September 25, 2017 at 9:05 AM

    Oh how I wish I could have a few of these cookies with my coffee right now. Your recipes are always the most creative ones and these cookies are no different. Well done my friend.

  7. Reply

    Betty

    September 25, 2017 at 8:00 PM

    My goodness, these seem perfect for quick breakfasts – the ability to freeze then grab and go really sounds appealing. I’m at this office about 40 minutes away and starting at 8am, I’m often just skipping breakfast, but I’m one of those folks who loves breakfast, and though I can subsist I get pretty cranky and cannot wait for lunch. I’ll definitely be giving these a try!

  8. Reply

    Sarah @ Snixy Kitchen

    September 26, 2017 at 2:41 AM

    I would totally go back to school if my mom would have these cookies on hand for breakfast (also should I make them for Z?). Also – this is like the most creative thing ever.

    • Reply

      Sherrie

      September 30, 2017 at 7:26 PM

      Def make for Z, she’ll love them. So will you, xx.

  9. Reply

    Christiann Koepke

    September 28, 2017 at 2:06 PM

    Basically I want to stop everything and make these right now.

Submit a comment

Your email address will not be published. Required fields are marked *

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.