Breakfast Cookies
Gluten and dairy free Breakfast Cookies packed with sunflower, pumpkin and flax seeds, oats, dates, cinnamon and chocolate.
Servings 12
Ingredients
- 90 g organic gluten-free rolled oats 1 cup
- 100 g spelt flour 1 cup
- 85 g sunflower seeds ½ cup
- 75 g pumpkin seeds ½ cup
- 20 g unsweetened ¼ cup, shredded coconut
- 20 g flax seeds 2 tbsp
- 100 g granulated cane sugar ½ cup
- 4 g ground cinnamon 1 ½ tsp
- 5 g sea salt 1 tsp
- 160 g chocolate chips 1 cup
- 95 g chopped dates ¾ cup
- 30 g water 2 tbsp
- 45 g blackstrap molasses 2 tbsp
- 80 g coconut oil ⅓ cup
- 122 g almond milk ½ cup
Instructions
- Preheat oven to 350˚F. Line baking trays with silpat mats.
- Combine all the dry ingredients in a large bowl.
- In a smaller bowl, lightly whisk together water, molasses, oil and milk.
- Pour milk mixture into the bowl with the dry ingredients and mix with a wooden spoon or spatula until just combined.
- Using a medium ice-cream scoop, portion cookie dough and place onto lined baking trays. Gently flatten cookies before baking. I used a medium scone cutter to give them a round shape. I also used a pastry brush to brush the dough with a little almond milk before baking.
- Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool on tray, placed on a cooling rack.
- Enjoy for breakfast or as a mid-afternoon snack with tea. Your brain will thank you!
Notes
adapted from Planet Organic