No Bake Seedy Breakfast Cookies

New year new… ok same breakfast struggle. I’m typing this the first actual Monday of 2020 and I can’t tell you enough that I’m already seriously slacking on the whole “better choices” thing. So I started to think how could I make breakfasts go a little more smoothly for me while I’m busying running around trying to get the kids off to school.

And, naturally I decided cookies were the best option. These are so simple to make because they are no bake, you basically just mix them up in a bowl and chill them until you’re ready to chow down. Also, They’re loaded up with nuts and seeds so among all the nutrients packed in these bad boys (I’ll lay them out below), they’re also super filling to keep you going until lunchtime.

I know I called these “breakfast cookies,” but they are also snack cookies and dessert cookies and basically any time of day cookies, if you ask me!

The ingredients in these cookies are meant to not only give you a nutritious start to your day, but will keep you full or tide you over to your next meal. Let me give you a little rundown:

• hemp hearts: loaded with protein, omegas 3 & 6 and have a natural, mellow, nutty taste. I love mixing them into smoothies, or topping off a slice of toast, yogurt bowl, or literally anything!
• flax seeds: rich source of healthy fat, antioxidants, and fiber. They also contain protein and omega-3 fatty acid. They’re also great for mixing into smoothies or even these seedy almond butter cookies!
• chia seeds: awesome source of omega-3 fatty acids, rich in antioxidants and provide fiber, iron, and calcium. So many fun options for chia seeds like chia jam or chia pudding!

If you love breakfast cookies as much as me, you have GOT to try these blueberry muffin top breakfast cookies, or these trail mix breakfast cookies!

So let’s jump into the recipe and make these No Bake Seedy Breakfast Cookies!

Place the peanut butter and agave in a large bowl and whisk to combine. Add the chopped almonds, hemp hearts, flax seeds, chia seeds, almond flour, and salt to the bowl and fold everything together.

Fold in the chocolate chunks, reserving some to top off the cookies with!

Roll the dough into balls. I use two tablespoons or a cookie scooper to make sure all the balls are the same size. Place them on a cutting board or baking sheet lined with parchment paper.

Take the remaining chocolate chunks and press them into the top (I did 1 – 2 chunks per cookie). While you press the chunk into the cookie, use your palm to press the tops down slightly to flatten out the cookie. Sprinkle with some flaked finishing salt and place in the fridge for 30 minutes to set.

Store in the fridge until you’re ready to eat!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

No Bake Seedy Breakfast Cookies

Want a nutrient dense start to your day that takes little effort to prep? These No Bake Seedy Breakfast Cookies are so delicious and easy to make ahead!

Recipe by:Lindsay Grimes

★★★★★ 5 from 3 reviews

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes

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Servings: 18 cookies 1x

1x2x3x

Ingredients

• 1 cup natural peanut butter
• 1/4 cup agave nectar
• 1/2 cup chopped almonds
• 1/2 cup hemp hearts
• 1/4 cup flax seeds
• 1/4 chia seeds
• 1/4 cup blanched almond flour
• 1/2 teaspoon sea salt
• 1/2 cup chocolate chunks
• flaked finishing salt

Instructions

1. Place the peanut butter and agave in a large bowl and whisk to combine.
2. Add the chopped almonds, hemp hearts, flax seeds, chia seeds, almond flour, and salt to the bowl and fold everything together.
3. Fold in the chocolate chunks, reserving some to top off the cookies with!
4. Roll the dough into balls. I use two tablespoons or a cookie scooper to make sure all the balls are the same size.
5. Place the balls on a cutting board or baking sheet lined with parchment paper.
6. Take the remaining chocolate chunks and press them into the top (I did 1 – 2 chunks per cookie). While you press the chunk into the cookie, use your palm to press the tops down slightly to flatten out the cookie.
7. Sprinkle each cookie with some flaked finishing salt and place in the fridge for 30 minutes to set.
8. Store in the fridge until you’re ready to eat!

© The Toasted Pine Nut

Enjoy!! xo