Breakfast Cookies

2 tablespoons ground flaxseed meal
2 cups (190g) rolled oats (certified gluten-free, as needed)
1/2 cup (50g) unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (190g) smooth, creamy variety of almond butter (can sub cashew butter)
1/2 cup (160 mL) pure maple syrup
1 1/2 teaspoons pure vanilla extract

Mix Ins:

1/2 cup dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries
1/2 cup (60g) pepitas, sunflower seeds, or nuts of choice chopped
1/3 cup (50g) hemp seeds (also called hemp hearts)

Pumpkin Breakfast Cookies

Ingredients

1/4 cup coconut oil melted

1/4 cup honey or maple syrup

1 cup rolled old-fashioned oats

1 cup quick cooking oats

2/3 cup dried cranberries unsweetened

2/3 cup pumpkin seeds

1/4 cup ground flaxseed

1 teaspoon pumpkin pie spice or cinnamon

1/2 teaspoon sea salt

1/2 cup pumpkin puree

2 eggs * beaten

Instructions

Preheat oven to 350 F. Line a baking sheet.

In a small bowl warm coconut oil and honey (inside preheating oven or on the stove top).

In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.

Let cookies cool on baking sheet before moving to an airtight storage container.

Healthy Breakfast Cookies

Ingredients

2 cups flour

1 cup oats

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 large egg

1/3 cup coconut oil melted

1/4 cup honey

1 teaspoon vanilla extract

1 cup carrots grated

1 cup apple grated

1 medium banana mashed

Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large bowl mix together the flour, oats, baking powder, baking soda and cinnamon.
In a separate smaller bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the large bowl with the dry ingredients and mix until well combined.
Add the grated carrot, grated apple and mashed banana and again stir until everything is well mixed together. If using the chocolate chips, add now.
Roll the cookie dough into 1 inch sized balls. The dough should make approximately 20 balls. Place each on the cookie sheet and press down lightly with a fork.
Bake in the oven for 13-15 minutes. Allow to cool on a wire rack.
The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.