10/23/2022
Healthy cookies for breakfast
I can't wait to try them! SIX to choose from!
*Ingredients:
BLUEBERRY LEMON
2 1/2 cups old-fashioned oats, certified gluten-free if needed
3/4 cup flour, gluten-free or all-purpose
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 tsp salt
1/2 cup + 1 tbsp non-dairy milk (I like almond)
1/4 cup maple syrup
1 flax egg (1 tbsp ground flax mixed with 2 1/2 tsp water, let sit for a minutes)
1 tsp vanilla extract
1 1/2 tsp lemon zest
2 tsp lemon juice
1/2 cup dried blueberries (you can also use fresh)
CARROT CAKE
3/4 cup flour, gluten-free or all-purpose
1/4 cup coconut sugar
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 tsp salt
1 egg (1 tbsp ground flax mix with 2 1/2 tbsp water, let sit for a minutes)
1 tsp vanilla extract
1 c grated carrot
CHERRY CHOCOLATE
1 flax egg
1 tsp vanilla extract
1/3 cup chocolate chips (I used non-dairy minis)
1/2 cup dried cherries (you can also use fresh cherries)
CHOCOLATE PEANUT BUTTER
3/4 cup flour, gluten-free or all-purpose
1/4 cup + 1 tbsp coconut sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 tsp salt
1/2 cup + 1 tbsp non-dairy milk (I like almond)
1/4 c + 1 tsp maple syrup
1 egg (1 tbsp ground flax mix with 2 1/2 tbsp water, let sit for minutes)
2 tsp vanilla extract
1/2 c creamy peanut butter
1/4 c un-sweetened cocoa powder
BANANA BREAD
3/4 cup flour, gluten-free or all-purpose
1/4 cup coconut sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 tsp salt
1 egg (1 tbsp ground flax mix with 2 1/2 tbsp water, let sit for a few minutes)
1 tsp vanilla extract
1 ripe banana, mashed
1/2 c walnuts
TROPICAL
1/2 cup diced dried pineapple
1/2 cup diced dried mango
1/2 cup diced dried apricot
1/2 cup chopped cashews
Directions:
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Add all the dry ingredients to a large bowl and stir. Then add all remaining ingredients and mix again until combined.
Use a 1/4 cup spoon to drop the batter onto the parchment paper. Pat the tops down a bit and bake the cookies for 15-17 minutes, until firm and cooked through. Leave to cool on a wire rack before serving.
