Superfood Breakfast Cookies

 
 

Superfood Breakfast Cookies

INGREDIENTS:

  • 1 cup old fashioned rolled oats

  • ⅛ cup oat flour

  • ½ cup dried cranberries, golden raisins, or other dried fruit

  • ½ cup unsalted pumpkin seeds or other seed/nut (I like to do half pumpkin/sunflower seeds)

  • ¼ cup ground flaxseed

  • 1 tablespoon chia seeds

  • 1 teaspoon of cinnamon

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ large banana (mashed)

  • ¼ cup unsweetened applesauce

  • 3 tablespoons melted coconut oil or ghee

  • 3 tablespoons honey

  • 2 tablespoons almond milk or other DF milk (I used oat milk)

DIRECTIONS:

  1. Preheat oven to 325°F. Combine dry ingredients in a large mixing bow--oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.

  2. Stir in mashed banana, applesauce, coconut oil, honey, and almond milk until well blended.

  3. Let mixture rest for 4-5 minutes, giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1-2 tablespoons milk before scooping out onto your baking sheet.

  4. Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper. 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.

  5. Bake for 15-18 minutes, or until cookies are lightly golden around the edges.

  6. Store leftovers in an airtight container for 2-3 days. Makes 8-9 cookies.