Soft-Baked Chocolate Chip Almond Breakfast Cookies

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Line two large rimmed baking sheets with parchment paper.

Step 2

In a mini food processor, grind the oats to a fine flour, then transfer to a large bowl. Whisk in the almond meal, flax seed meal, chocolate chips, baking soda, baking powder and salt until combined.

Step 3

Stir in the almond butter, almond milk, agave nectar or sweetener of your choice, and the almond extract until well incorporated, to form a sticky dough.

Step 4

Use a 1-tablespoon measure and your fingers to scoop one heaping tablespoon of dough at a time onto each baking sheet, spacing the 20 to 23 mounds 2 inches apart. Gently flatten each mound.

Step 5

Bake one sheet at a time for 7 minutes, or until lightly brown on the bottom.

Step 6

Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool for at least 5 minutes before serving.