Breakfast Cookies
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 12
- 1 cup whole rolled oats
- 1 tablespoon flour, I used buckwheat
- ¼ cup walnuts, roughly broken
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup linseeds
- ¼ cup raisins or dried cranberries
- ⅓ cup (120 grams) honey or maple syrup
- ⅓ cup (85 grams) peanut butter or tahini
- 1 teaspoon vanilla essence
- Heat your oven to 160 C and line a baking tray with greaseproof paper.
- Place oats, flour, walnuts, seeds and raisins in a bowl and mix together.
- Mix the honey, peanut butter and vanilla together in a separate bowl.
- Pour the dry ingredients into the wet and mix together until well combined
- Use a soup spoon to scoop out evenly sized lumps of cookie mix onto the baking tray.
- Using damp, clean fingers, press down gently to the shape you want as these cookies won’t spread.
- Bake for 20 minutes.
- When cooled, store in an airtight glass jar
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2019/09/06/breakfast-cookies/
3.5.3251