These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They're free of gluten, dairy, & refined sugar, and also vegan friendly!
Ingredients:
Instructions
Ingredients:
- 1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
- � cup oat flour*
- � cup dried cranberries, raisins, or other dried fruit**
- � cup unsalted pumpkin seeds (pepitas) or other seed/nut**
- � cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- � teaspoon baking powder
- � teaspoon salt
- 1 large mashed banana or � cup unsweetened applesauce
- 3 tablespoons melted coconut oil or butter
- 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
- 2 tablespoons almond milk or other milk of choice
Instructions
- Preheat oven to 325�F. Combine dry ingredients in a large mixing bowl�oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4�5 mintutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1�2 tablespoons milk before scooping out onto your baking sheet.
- Measure dough out by the scant � cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don't spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
- Bake for 15�18 minutes, or until cookies are lightly golden around the edges.
- Store leftovers in an airtight container for 2�3 days. Makes 8�9 cookies.
Superfood Breakfast Cookies
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Oleh
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