SUPERFOOD BREAKFAST COOKIES
Cookies for breakfast?! If you follow this nutritious recipe, yes, you can eat cookies for breakfast and not feel guilty about it! Nutrient dense with vitamins, minerals, fiber, healthy fats and antioxidants, these breakfast cookies also taste really delicious. They are free of dairy, gluten and refined sugar, and are also vegan friendly. They are a snap to mix up, and the variations are endless.
Pamela
SUPERFOOD BREAKFAST COOKIES
1 cup old fashioned rolled oats ( use gluten free oats, if needed)
1/2 cup oat flour *
1/3 - 1/2 cup dried blueberries, raisins or cranberries
1/4 cup unsalted pumpkin seeds ( pepitas) or other seeds or nuts
1/4 cup walnuts or pecans, chopped small
1/4 cup ground flaxseed ( flaxmeal)
1 tablespoon chia seeds
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large mashed banana or 1/2 cup unsweetened applesauce
3 tablespoons melted coconut oil (or butter)
3 tablespoons pure maple syrup or honey
2 tablespoons almond milk (or other milk of choice)
Preheat oven to 325 degrees.
Combine dry ingredients in a large mixing bowl: oats, oat flour, dried fruit, pumpkin seeds, walnuts, flaxseed, chia seeds, cinnamon, baking powder and salt.
Combine mashed banana, maple syrup and almond milk. Pour over dry mixture and stir lightly. Melt coconut oil and pour over other ingredients and thoroughly combine. Let mixture sit for 5 minutes so chia seeds and flax can bind everything together. If dough is too thick, add more almond milk, a tablespoon or two at a time, until mixture holds when pressed together.
Measure about 1/4 cup of dough per cookie and form into a ball then flatten slightly, or use a 1/4 cup measure to shape cookie as in video. Place on a parchment lined baking sheet, or a lightly greased baking sheet, and bake in preheated oven for 15-20 minutes, until bottoms are golden brown and cookies feel a bit dry on the outside. Cookies will not change shape much while baking.
Let cool completely, then store in an airtight container for 2 or 3 days.
Makes about 9 cookies. I like to double the recipe.
To make your own oat flour, place old fashioned oats or quick oats in a food processor and grind until just small bits remain. It will not be a fine as regular flour.
"Go, eat your food with gladness, and drink your wine with a joyful heart...."
Ecclesiastes 9:7
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