Cranberry, nuts and seeds breakfast cookies
These cranberry, nuts and seeds breakfast cookies are the perfect healthy treat! They are made with oats, bananas, dried fruit, nuts, seeds and coconut oil. So vegan and gluten free! Great as an on-the-go breakfast, post workout snack or after school treat.
Ingredients
- 80 gr (gluten free) rolled oats (approx. 1 cup)
- 25 gr (gluten free) oat flour (approx. ¼ cup)
- 30 gr ground flaxseed (approx. ¼ cup)
- 1 tbsp chia seed
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ½ cup mashed overripe bananas
- ½ cup almond butter (or sub other nut butter)(don't like nut butter? use 3 tbsp of coconut oil)
- 3-4 tbsp maple syrup (or sub honey or agave nectar)
- 1-2 tbsp (plant based) milk (if dough is too dry)
- ½ cup dried cranberries (craisins or sub raisins or other dried fruit)
- ½ cup pepitas/pumpkin seeds (or other seeds like sunflower seeds)
- ½ cup chopped pecans (or sub walnuts or almonds)
Instructions
- Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- Combine all dry ingredients in a large mixing bowl; the oats, oat flour, flaxseed, cinnamon and salt.
- Add the mashed bananas, almond butter, maple syrup and vanilla. Stir with a wooden spatula to combine. If the dough is too dry, add 1-2 tbsp of milk to get it smoother. It has to hold its shape though when scooped.
- Now fold in the cranberries, nuts and seeds.
- Using a ⅓ or ½ cup, scoop cookie dough on the lined baking sheet. You should be able to make 6 large cookies. Slightly press the cookies down with the palm of your hand to compact and form the cookies.
- Bake for 15-18 minutes, until lightly browned. Remove from the oven and let the cookies cool off before serving.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.