High Protein, High Fiber Breakfast Cookies

Preheat the oven to 350°F (175°C).

In a large bowl, combine the rolled oats, rice flour, tapioca flour, ground flax seeds, baking soda, brown sugar, salt, and ground cinnamon.

In another bowl, mix together the almond or peanut butter, egg, vegetable oil, maple syrup, and vanilla extract until smooth.

Combine the wet ingredients with the dry ingredients and mix well.

Fold in the walnuts, dried cranberries, and semi-sweet chocolate chips.

Scoop the dough onto a baking sheet lined with parchment paper, forming 12 cookies.

Bake in the preheated oven for 12-15 minutes or until golden brown.

Allow to cool before serving.

Spice Level:

Dietary