…And I am back!!
Phew! The holiday season is awesome in so many ways and so exhausting in so many ways!!! I hope everyone had a great New Year, made some awesome goals for the future and are ready to try some new recipes!
This post is short and sweet… and yummy ;o)
I have a recipe for breakfast cookies that I still love but I have been working on them as all things are always changing, growing and improving so are my cookies :o)
I call them breakfast cookies because they are like a nice warm, comforting bowl of oatmeal rolled into an easy to take on the road round of goodness. I also find that my wee love bugs are happy to be eating “cookies” for breakfast. They are happy and I am happy knowing they are starting their day with healthy, whole foods.
I shortened the ingredient list a little so it is not quite so over whelming at first glance and they are a bit more dense than their predecessor so they travel even better. Love that!
Here we go! Please let me know what you think! I hope you like them!!
1 cup ground oats (gluten-free)
1 cup rolled oats (gluten-free)
1 cup ground walnuts
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 Tbsp ground flax seeds
5 medjool dates (pre-soaked) You can soak the night before or do a quick soak, by pouring boiling water over them and letting soak for 1/2 hour to an hour.
1/2 cup pure maple syrup
1/3 cup coconut oil
1/4 cup chia seeds
1/2 cup of your favorite nut milk or water
2 Tbsp raisins
2 Tbsp dried cranberries
- Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix 1/2 cup of your favorite nut milk (I used hazelnut milk and it rocks!) with 1/4 cup of chia seeds, mix and let sit at least 15 minutes.
- In a blender, blend together 1 cup of oats and 1 cup of walnuts until they are a fine grain.
- Mix together the dry ingredients
- In a blender, blend the pitted soaked dates into a paste, add the maple syrup and liquid coconut oil and blend again until mixed. (If you are using liquid vanilla, add it here).
- Add the date mixture to the dry ingredients and mix well.
- Add the chia gel to the mixture and mix well.
- Add the dried fruit and mix.
- Scoop out the mixture into golf ball sized rounds onto the parchment lined baking sheet and press down slightly.
- Bake for 15 minutes.
- Cool for 2-3 minutes on the sheet before you transfer to cooling rack.
These babies are very good with tea or coffee! I have had them with both… today;o) They can be a bit more-ish!!
I hope you and your families enjoy them!
check me out on instagram @ breathewellness.april