
Prebiotic Cookies
Tami ChuThese flavorful cookies are deceptively full of microbiome-feeding nutrients that will get your skin glowing and your heart pumping. The best part: All by themselves they are a balanced breakfast … or lunch … or midnight snack!
Course Dessert, Snack
Servings 24 -30
Ingredients
- 1½ cups gluten-free flour
- 1¾ cups organic rolled oats
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ½ cup peanut butter (or other nut butter)
- ½ cup butter, softened
- ½ cup ground flax seeds (see Chef Note)
- 1 tablespoon ground hemp seeds
- 1 tablespoon ground psyllium husk
- 1 tablespoon ground chia seeds
- ½ cup almond milk (or other nut milk)
- ½ cup packed brown sugar
- ½ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- Optional add-ins, ½ to 1 cup of each
- Dark chocolate chips
- Unsweetened coconut flakes
- Dried cranberries (find a brand that’s sweetened with fruit juice)
- Nuts (walnuts, pecans, slivered almonds, pumpkin seeds, etc.)
- Raisins
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, add fl our, oats, baking soda, salt and spices and whisk until well mixed. Set aside. In a large bowl or stand mixer, add peanut butter, butter, ground flax, hemp, psyllium husks, chia and nut milk and beat until creamy.
- Add sugars, eggs and vanilla. Beat until creamy again.
- On low speed, mix in dry mixture until fully incorporated.
- Add in at least 2 of the optional add-ins (I recommend chocolate chips, nuts and cranberries to start) and stir to incorporate.
- Line a cookie sheet with parchment paper or a silicon mat. Space about 2 tablespoons per cookie at least an inch apart on the sheet. Bake 11–12 minutes.
- Remove from oven and cool on wire rack.
Notes
Chef Note: Ground flax can go rancid, so it’s best to buy fresh whole seeds and grind them in a coffee or spice grinder just before adding.
Keyword baked goods, cookies
ABOUT THE CONTRIBUTOR
Before becoming a publisher/editor, Tami Chu used her first masters degree in special education to teach middle school and her second masters degree in holistic nutrition to teach nutrition classes in her community. She finds that her current job utilizes every skill she has ever acquired.