Imagine everything you want in breakfast—a little bit of fiber, a touch of protein, and just enough sweetness to perk you up—but in cookie form. These super seedy power cookies are exactly that. Made with just eggs, coconut sugar (light brown sugar will also work), vanilla, and a wealth of seeds, these gluten-free, refined-sugar-free cookies are just as fit for breakfast as they are for dessert. They come together lightning fast, can be prepped days in advance and stashed in the freezer. They are a great on-the-go breakfast to give you ample energy and keep you satiated until lunch. The center is chewy, the exterior is crisp, and the texture magically gets better with time.
When picking out which seeds to include in your cookie, keep this tip in mind: Try to include a blend of both tiny and large seeds. For the former, sesame, flaxseed, and hemp hearts are our favorites. For the heartier ones, chopped pumpkin and sunflower seeds are great. As long as you don’t stick to all small or all large, and instead focus on a blend of the two, you’ll be A-OK.
Recipe information
Total Time
30 minutes
Yield
Makes 12 large
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper or nonstick baking mats. Mix 1 large egg, 1 cup smooth almond butter, 1 Tbsp. vanilla extract, 1 tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl with a rubber spatula until combined. Add 1 cup (150 g) coconut palm sugar or ¾ cup (packed; 150 g) light brown sugar and mix until a soft dough forms. (It will be very thick, so use your hands if needed.) Add ¾ cup mixed seeds (such as sesame, pumpkin, sunflower, hemp, and/or flaxseed; coarsely chopped if large) and mix until evenly incorporated.
Step 2
Using a #16 cookie scoop or ¼-cup measuring cup and working one at a time, scoop out dough into portions and roll into smooth balls. Divide between prepared baking sheets, spacing at least 2" apart (about 6 per sheet). Press down to flatten balls into about ½"-thick rounds. (If using particularly dry almond butter, your dough might crack. But don’t worry; once baked, the cookies will be just fine.) Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until slightly puffed and cracked, 11–15 minutes. Let cool on baking sheets.
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature, or freeze in a resealable plastic freezer bag up to 4 months. If freezing, let sit at room temperature about 20 minutes before eating.
