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Cacao Oatmeal Breakfast Cookies

Start your day on a delicious and nutritious note with our Cacao Oatmeal Breakfast Cookies! Packed with wholesome ingredients like rolled oats, seeds, and cacao, these cookies offer a guilt-free way to satisfy your chocolate cravings.

Ingredients

12 tablespoons old-fashioned rolled oats not instant, gluten free if necessary
2 tablespoons Tribal Moon Cacao powder
4 tablespoons sunflower seeds or pumpkin seeds/nuts, lightly crushed
2 tablespoons flaxseed
4 tablespoons currants or raisins/other dried fruit
4 tablespoons light brown sugar
1 large egg lightly beaten
5 tablespoons peanut butter crunchy or smooth
4 tablespoons coconut oil, melted

Instructions

Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.
In a large bowl combine the oats, cacao, seeds/nuts, currants, sugar and flaxseed. Stir thoroughly.
Lightly beat the egg and add into the dry ingredients along with the peanut butter and melted butter.
Stir until all the ingredients have been fully incorporated.
Drop spoonfuls of the mixture onto the baking sheet and flatten. The cookies won’t expand so they can be baked fairly close together. Bake in the centre of the oven for 13 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.

Notes

Use old-fashioned rolled oats, NOT instant.
These cookies are semi-sweet – adjust the amount of sugar to suit your preference.
If you use unsalted butter add a pinch of salt into the mixture.
If the batter seems a little too loose add another tablespoon of oats.
These cookies won’t expand so they can be baked fairly close together.
Storing: Store these chocolate breakfast cookies in a plastic container or paper bag for up to 2 days (they’ll be more chewy stored in a plastic container).
Freeze in an airtight container for up to 3 months.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun