Brand New Day Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 389.6
- Total Fat: 20.5 g
- Cholesterol: 0.0 mg
- Sodium: 74.9 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 8.9 g
- Protein: 9.3 g
View full nutritional breakdown of Brand New Day Breakfast Cookies calories by ingredient
Introduction
Gluten free? Vegan? Always on the go and never sit down for breakfast? Or just looking for a health-nut feeling sweet mid afternoon? Well, whatever draws you to these thick, chunky, crammed-full of flavour cookies, you'll be sure to always keep them around! In fact, the only thing these cookies DON'T have in them (besides gluten, wheat, dairy, corn and eggs) is chocolate... but I'm not telling you what to do! Gluten free? Vegan? Always on the go and never sit down for breakfast? Or just looking for a health-nut feeling sweet mid afternoon? Well, whatever draws you to these thick, chunky, crammed-full of flavour cookies, you'll be sure to always keep them around! In fact, the only thing these cookies DON'T have in them (besides gluten, wheat, dairy, corn and eggs) is chocolate... but I'm not telling you what to do!Number of Servings: 22
Ingredients
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2 1/4 cups (12 oz) raisins
1 cup (5 oz) chopped pitted dates
1/4 cup ground flaxseed
1/3 cup hot water
1/3 cup amaranth grains
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
1/2 cup raw pumpkin seeds
1/2 cup whole raw almonds, chopped
1/2 cup whole raw hazelnuts, chopped
1/2 cup shortening
2/3 cup smooth peanut butter
1/3 cup sunflower seed butter
1/2 cup brown sugar
1 tbsp vanilla
1/2 cup plain soy milk
1 tbsp agave nectar (or honey)
1 1/3 cups gluten-free all purpose flour
1/2 cup ground almonds
1/2 tsp guar gum
3/4 cup psyllium fibre husks
1/3 cup soy milk powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup roasted chickpeas
Directions
Preheat the oven to 350°F and line 4 cookie sheets with parchment or SilPat.
Place raisins and dates into a bowl and cover with hot water. Let stand 30 minutes, then drain and set aside.
Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast. Pour into a bowl and set aside.
In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
Add the flax mixture, soy milk and agave nectar and beat in well.
In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit.
Drop big mounds of dough onto the sheets, no more than 6 to a sheet. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like).
Bake 18 minutes. Cool cookies completely on the sheets.
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.
Place raisins and dates into a bowl and cover with hot water. Let stand 30 minutes, then drain and set aside.
Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast. Pour into a bowl and set aside.
In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
Add the flax mixture, soy milk and agave nectar and beat in well.
In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit.
Drop big mounds of dough onto the sheets, no more than 6 to a sheet. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like).
Bake 18 minutes. Cool cookies completely on the sheets.
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.