Good for you Breakfast cookies

I am sure you often have no time for a proper brekkie. Then what to you do ? skip it ? eat a banana ? grab a muffin or a croissant at the bakery ?

Well none of these answers are OK 🙂 🙂 Breakfast is a very important meal and even if you don’t have time, or don’t feel hungry when you wake up, like my daughter Rose, you should eat something properly balanced to fuel up your day !

Those cookies are an easy and fun way to eat brekkie on the go. Made with lots of seeds and superfoods, sweetened with natural fruits and a little natural sweetener and using the goodness of nuts and coconut oil to give moisture, they are crispy outside and chewy inside, yummy and healthy !

They are also super versatile as you can play with the seeds, fruits or even add choc chips:) to have new variations

VG (if you use vegan sweetener option) – GF – RSF and good for you 🙂

INGREDIENTS

• 1 cup GF oats
• 1/2 cup oat flour
• 1/2 cup seeds (pepitas, SF, melon..)
• 1/2 cup unsweetened apple sauce
• 1/3 cup dried super fruits (mulberries, blueberries, goji, ..)`
• 1/4 cup flax seeds meal
• 3 tbsp coconut oil (used refined if you don’t want the subtle coconut
• 3 tbsp almond milk
• 2 tbsp honey or maple syrup for VG option
• 1tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

DIRECTIONS

1. Combine all dry ingredients in a large bowl
2. Do the same for all wet ingredients
3. Mix dry and wet, and leave for a few min to bind and get a sticky dough that is scoopable.
4. Scoop out and drop cookie dough the size you want on a baking sheet. Ensure there is a little room between each cookies, though those don’t tend to spread much, so flatten them a bit before putting in the oven to get a cookie shape 🙂
5. Put in preheated oven (165°C fan forced) for 17/20 min (depending on the size and thickness of your cookies start checking if they turn golden in the edges after 15 min)
6. Take out, cool down and eat or store for a few days in an airtight container. They can also be frozen and kept for a few weeks to be reheated on demand (though usually I prefer to freeze the raw cookie dough)