Prebiotic Cookies
These 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!
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.