Breakfast Cookies

Cookies for Breakfast!!!

Val said it was ok 🙂

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COOOKIE!!!

This breakfast cookie is gluten free, dairy and nut free!  Not overly sweet but if you need a little boost in your cookie, adding some mini chocolate chips or cacao nibs will definitely be a welcome add on.

 

 

Wet Ingredients

  • 1 cup Tahini (sesame butter), sunflower seed or pumpkin butter
  • 1 large banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tbsp pure vanilla

 

Dry Ingredients

  • 2 cups whole oats, pulse in a high speed blender 5 x until oats are broken up
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1 tbsp chia
  • 1 tbsp hemp seeds
  • 1 tbsp whole flax seeds
  • 1/2 cup dried cranberries
  • 1/2 cup goji berries or raisins
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup ground flax seeds (add these to the wet ingredients above and let sit for 5 minutes)
  • Preheat oven to 325 F

Method

1. Place all the wet ingredients in a medium bowl and mix until well blended. Add ground flax and let sit for 5 minutes.

2. In a large bowl add all the dry ingredients and blend well.

3. Pour the wet ingredients into the dry ingredients and gently blend together until all of the dry ingredients are absorbed.

4. Take about 1/4 cup of batter (I use an ice cream scoop) and place on a parchment lined baking sheet.   Flatten the batter with a fork to about 1/2 inch and be sure that all the cookies are uniformly sized for even baking.

5. Bake for 20 minutes or until edges are lightly browned. Cool on a cookie rack and store in an airtight container at room temperature for 5 days, in the fridge for 7 days or freezer for 3 months.

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Alternatives

This recipe is so very versatile that you can change up a few things to give a whole new taste.

You can replace the tahini with almond or peanut butter and substitute the dried fruits with dates and orange zest.

The possibilities are endless. I love to substitute the cranberries/raisins with dried apricots, currants and lemon zest.

For you Pumpkin Spice Lovers… replace the banana with pumpkin puree and add pumpkin spice instead of cinnamon.  YUMMY!!!

 

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7 comments

  1. Thank you so much for posting this recipe, and what perfect timing! My nephew just started JK and my brother and sister-in-law are struggling to find “peanut/tree nut free” snack ideas that are wholesome and healthy. My nephew’s birthday party is tomorrow so I decided that my gift to him will be the gift of healthy school friendly snacks. I’ve been searching for breakfast cookie and homemade granola bar recipes, and then this recipe popped up on Crave! I made them today and of course I had to try one. They are delicious!

    Liked by 1 person

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