So this week, I thought I might try something healthy that is also very easy to make. There’s no prep to be done ahead of time (besides buy ingredients), so you don’t need to worry about making sure anything normally refrigerated is at room temperature, or anything like that.
This recipe uses several different types of seeds, and I had to make multiple stops at grocery stores to find them all. These are some of the seeds:
- Raw sunflower seeds
- Pumpkin seeds
- Sesame seeds
- Chia seeds
This recipe can get expensive pretty quickly, but if you actually make them for a breakfast cookie, then it’s definitely worth it. It was compared to making a homemade granola bar.
The recipe is very easy to make. You don’t even need a stand mixer to make it. The only warning I have is that you ought to make sure that you put all the wet ingredients in the larger bowl and the dry ones in the medium bowl.
I baked these on aluminum cookie sheets with a single sheet of parchment paper for 16 minutes so they’re a little brown on the edges.
Ingredients (Makes about 16 cookies):
- 1 1/4 cup gluten-free rolled oats
- 1/4 cup almond flour (can sub any type of flour)
- 1/2 cup raw sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 3 tbsp chia seeds
- 1/4 cup dried cranberries
- dark chocolate chips (as many as you like, I use about 1/4 cup)
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup tahini or almond butter (I like to mix both)
- 1/2 tsp vanilla extract
- 1 egg (*or flax egg)
- Preheat the oven to 350°F and line a baking pan with parchment paper.
- Mix all the dry ingredients together in a bowl.
- Mix all the wet ingredients together in a separate bowl.
- Pour the dry ingredients into the wet and mix together until well combined
- Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
- Bake for 12 to 14 minutes.