These superfood breakfast cookies are choked with nutritious meals and wholesome sufficient for breakfast at the go! They’re unfastened of gluten, dairy, & delicate sugar, and in addition vegan friendly!
School began for us this week, which skill it’s been just a bit loopy round here! It’s all the time difficult to get again right into a regimen after the lengthy and enjoyable summer time break, and it’s exceptionally difficult when school’s at home.
If it’s no longer already difficult sufficient getting a scholar to dwell focused, attempt including a TV, gaming systems, internet, kitchen pantry (yes, meals is distracting), and different gizmos and items to the mix.
I’ve been homeschooling for virtually 7 years now. My husband and I are school graduates, but getting began was tough, simply due to the fact I felt so insufficient. I mean, have you ever considered that present Are You Smarter than a 5th Grader? Well, seemingly I’m dumber than a 5th grader, simply due to the fact I no longer often knew the solutions to these questions!
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Ingredients
1 cup vintage shaped rolled oats (use certified gluten-free oats, if needed)
½ cup oat flour*
½ cup dried cranberries, raisins, or different dried fruit**
½ cup unsalted pumpkin seeds (pepitas) or different seed/nut**
¼ cup flooring flaxseed
1 tablespoon chia seeds
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 big mashed banana or ½ cup unsweetened applesauce
3 tablespoons melted coconut oil or butter
3 tablespoons coconut nectar/syrup, honey, or different liquid sweetener
2 tablespoons almond milk or different milk of choice
Instructions
Preheat oven to 325ºF. Combine dry meals in a big blending bowl—oats, oat flour, dried cranberries, pumpkin seeds, flooring flaxseed, chia seeds, cinnamon, baking powder, and salt.
Stir in mashed banana, coconut oil, coconut nectar, and almond milk till properly blended. Let combination relaxation for 4–5 mintutes, giving time for chia and flax to bind everything together. Should appear just like the dough within the photograph above. If your dough has gotten too thick, stir in an extra 1–2 tablespoons milk earlier than scooping out onto your baking sheet.
Measure dough out via way of the scant ¼ cupful and region on a baking sheet lined with parchment paper (or calmly greased). These cookies do no longer unfold a lot whereas baking, so I want to softly press the dough with the palm of my hand to flatten a bit.
Bake for 15–18 minutes, or till cookies are calmly golden round the edges.
Store leftovers in an hermetic container for 2–3 days. Makes 8–9 cookies.