HEALTHY BREAKFAST COOKIES

As the kiddos are all heading back to school, I thought I’d share this recipe for a quick and easy breakfast that they will be so excited about. You mean we can eat COOKIES for BREAKFAST?

Well, maybe not just any cookies, but these are definitely mom approved. With no refined sugar, and healthy stuff like white whole wheat flour, coconut oil, oats, and peanut butter, these cookies just might be the answer to the school morning chaos that is upon us.

These breakfast cookies are jam-packed with healthy ingredients and are sweetened naturally, without any added sugar or oil.

If you can imagine something between a chocolate chip cookie and a homemade mini muffin, that’s what you’ll think of when you try these homemade vegan breakfast cookies that can also be gluten free.

And the best part is that you can customize them to make different flavors so you’ll never get bored.

Chocolate chip breakfast cookies, cranberry almond breakfast cookies, banana bread, blueberry, mocha, coconut, chia seed, oatmeal raisin… feel free to throw in whatever ingredients you have on hand, and let your imagination run wild!

My boys have to be out the door by 7:25am, and to be honest, they just aren’t awake enough to be super hungry before school. A couple of cookies and a glass of milk keep their hunger away until snack time very nicely.

I love that you don’t even need to pull out a mixer for these, and that they are really easy to adapt to your family’s taste. Don’t love raisins? Just leave them out, or try chocolate chips! Peanut butter chips would be awesome too.

I made these with multigrain Cheerios, but you could also try another cereal, such as a puffed brown rice.
INGREDIENTS

• 1 1/4 cup rolled oats
• 1/4 cup gluten-free flour (or any flour)
• 1/2 cup raw sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• 1/4 cup sesame seeds

I love that you don’t even need to pull out a mixer for these, and that they are really easy to adapt to your family’s taste. Don’t love raisins? Just leave them out, or try chocolate chips! Peanut butter chips would be awesome too.

I made these with multigrain Cheerios, but you could also try another cereal, such as a puffed brown rice.

INGREDIENTS

• 1 1/4 cup rolled oats
• 1/4 cup gluten-free flour (or any 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
• 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)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
2. Mix all the dry ingredients together in a bowl.
3. Mix all the wet ingredients together in a separate bowl.
4. Pour the dry ingredients into the wet and mix together until well combined
5. Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
6. Bake for 12 to 14 minutes.

NOTES

• To make a flax egg mix 1 tbsp ground flax seed with 3 tbsp of water. Let sit to gel for 5 minutes then use as you would an egg.

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