Bestslope Breakfast Cookies

Are you wondering why this cookie is on the ground? Well, when trying to whip out my cookie from my pack for a photoshoot, I accidentally flung it to the ground. Turns out it ended up being a pretty cool backdrop. 😎

When I walk into Bestslope Coffee Company in Fruita, CO I am greeted by the aromas of freshly roasted coffee, friendly staff and one of their staple, homemade baked goods: Breakfast Cookies!

Each time I’ve stopped by Bestslope, I ordered up one of these magical cookies to kick off a day on the trails. They’re vegan, gluten-free, and made with simple ingredients. I would describe them as slightly sweet, tender on the inside and just crunchy enough on the outside. When you take a bite, it simply makes you happy. A special quality of a homemade baked good. You can tell this recipe has been carefully crafted to perfection by its creator. 

On a quest to re-create this cookie, I reached out to Devan, the bakery manager at Bestslope to find out the ingredients she used to make her breakfast cookies. I didn’t want to ask for the recipe, because I knew it was special and deserved secrecy. (She even told me it took a bit to get the recipe locked down!) Plus, I’m always up for a challenge to master my own recipes versus copying what someone else has already done.

I can say after making several attempts to perfect my own version of this cookie, these are pretty DARN good. But, there is nothing as good as the original from Bestslope. So you’ll just need to head there to experience these cookies yourself, along with the bike-friendly town and trails of Fruita.

For now, you can get a taste of these Bestslope cookies through the recipe. Hopefully, that’ll convince you enough to hop on your bike and pedal all the way to Fruita to get the original.

Cheers!

Ingredients

• 1-1/2 cups rolled oats

• 1 cup 1:1 gluten-free all-purpose flour

• 3/4 cup almond butter

• 1/4 cup maple syrup

• 2 Tbsp coconut oil, melted

• 2 Tbsp flaxseed + 5 Tbsp water

• 2 Tbsp chia seeds

• 1/2 tsp sea salt

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/4 cup dried cranberries

• 1/4 cup pepitas

Directions

Preheat the oven to 350°F. Grease two baking sheets or line with parchment paper.

In a bowl combine flaxseed and water and let rest for 5 minutes. Add in maple syrup, melted coconut oil and almond butter and stir to combine.

In a separate bowl, whisk together flour, oats, cinnamon, chia seeds, baking soda, and salt. 

Add dry ingredients to wet ingredients and stir until just combined. Gently mix in cranberries and pepitas.

Roll dough into balls, about 2 tablespoons at a time, and place on baking sheets, spacing about 3 inches apart. Flatten each cookie, about ¼” thick, with the back of a spoon. Bake for 8-12 minutes or until the cookies are set and the tops are a light golden brown. The cookies will still be soft, so let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.

Want More Cycling Friendly Cookies? No Problem!

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