Ingredients: |
Ingredients: 2-1/2 C rolled oats, divided (certified gluten-free, if needed)
2/3 C coconut sugar (can sub brown sugar)
2 Tbl spoon flax seeds (ground flax meal is best)
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp chili powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 C grapeseed, canola or melted coconut oil*
1/4 C Plain Coconut Milk Yogurt (can sub Plain yogurt)
2 Tbl spoon maple syrup
1-1/2 tsp vanilla extract
2/3 C dried cranberries
2/3 C chopped pecans or ½ cup pumpkin seeds
(other add-in options: shredded carrot, dried unsweetened coconut, chocolate chips or all in is delish too)
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Directions: |
Directions:Preheat your oven to 350ºF and either grease or line 24 muffin cups (not necessary if using silicone muffin cups) or line a baking sheet with parchment paper or a silicone baking mat. Place 1 cup of the oats, sugar (if using coconut sugar), and flax seeds in a spice grinder or food processor and whiz until powdered. Pour the mixture into a mixing bowl. Stir in the cinnamon, baking powder, baking soda, and salt, until well combined. Add the oil, yogurt, maple, and vanilla, and whisk to combine. Fold in the remaining 1-1/2 cups whole oats, cranberries, and pecans. It will be a chunky mixture. For (my favorite) muffin cup cookies, press 2 tablespoons of the dough into each cup using damp hands. For little cookies, drop by the tablespoonful onto your baking sheet - they won't spread much. Bake the muffin cup cookies for 15 to 20 minutes. Bake the little cookies for about 12 minutes. Let them cool in the cups or on the baking sheet for 10 to 15 minutes (they will firm up and be easier to handle), before removing them to a plate or cooling rack. |
This recipe for Breakfast Cookies is from