I like to have breakfasts that can be taken on the go. I also like to get a lot of nutrition packed into a breakfast. So I came up with this recipe. I made it today. My kids were skeptical as they passed through the kitchen. “What are you making?” they would ask with some suspicion and a raised eyebrow. They saw something cookie-ish but no chocolate chips were in sight…but bags of pumpkin seeds, chia seeds, etc. 🙂
Here you go! They take a long list of ingredients but were quick to make. I will wrap them individually and freeze them.
- 3 eggs
- 1/2 cup coconut oil
- 3 T. honey
- 1/2 cup blackstrap molasses
- 1 teaspoon vanilla
- 1 cup ground flaxseed
- 1/2 cup chia seeds
- 1 1/2 cup oat flour (pulse oats in blender to make flour)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 cup pumpkin seeds
- 1 cup dried cherries or raisins
Mix together the wet ingredients in one bowl and dry ingredients in the other. Mix all together with a wooden spoon. Shape into 16 cookies.
Bake at 325* for about 10-11 minutes. Do not overbake. These are a bit crumbly but not too much.
So one cookie will have 1/2 T. coconut oil, 1/2 T. blackstrap molasses 1 T. flaxseed 1/2 T. Chia seeds, etc. Pretty good for a cookie that doesn’t taste too bad! 🙂
~Mama to Many~