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Cookies for breakfast? Yes – and it’s actually a healthy choice! These simple cookies are packed with protein and fiber, low in added sugar, and easily modified with all kinds of different add-ins and variations. They also freeze well, and are great for school lunches and snacks.
*NOTE: The Basic Cookie recipe is dairy free. If you are adding dark chocolate chips, you’ll need to check the ingredients in your chocolate to confirm it’s dairy free. For the Mexican variation, you may need to substitute or omit the hard caramel to keep the cookies dairy free – check its ingredients.
This recipe calls for rolled oats, but you can substitute quick oats as well. Quick oats will be thinner and contribute less texture to the finished cookie. They also require a shorter rest period to hydrate (5-10 minutes instead of 20).
If you prefer a softer, less chewy cookie, you can use a larger proportion of oat flour to whole oats. Consider 1 cup of oats and 1.5 cups of oat flour. You can make your own oat flour by blitzing rolled oats in a high speed blender or food processor.
You can make hard caramel at home fairly easily. The method from Food52 is a good, simple option. If you prefer, you can substitute a different ingredient with a caramelized flavour. To keep the recipe dairy free, you may need to substitute or omit the caramel – check its ingredients.