Oatmeal breakfast cookies (gluten free)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.0
- Total Fat: 9.9 g
- Cholesterol: 46.5 mg
- Sodium: 45.5 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 5.7 g
- Protein: 8.8 g
View full nutritional breakdown of Oatmeal breakfast cookies (gluten free) calories by ingredient
Introduction
Easy Oatmeal Breakfast Cookies with wholegrain oats, coconut, cranberries and pumpkin seeds. A healthy grab and go breakfast to kick start morning energy. Easy Oatmeal Breakfast Cookies with wholegrain oats, coconut, cranberries and pumpkin seeds. A healthy grab and go breakfast to kick start morning energy.Number of Servings: 8
Ingredients
-
3 cup Oats, Quaker
.25 cup, shredded Coconut, raw
1 serving Craisin dried cranberries
2 oz Sunflower Seeds, without salt
4 tbsp PB Powdered Peanut Butter (by GOLDSTEINLE1)
.5 cup (8 fl oz) Water, tap
5 tbsp Honey
.25 cup, packed Brown Sugar
5 tbsp *Flax Seed Meal (ground flax)
2 large Egg, fresh, whole, raw
Directions
Preheat oven to 350 F (180 C).
Cover a cookie rack with parchment paper. Set aside.
In a large mixing bowl combine all the dry ingredients : rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds.
Add eggs, honey, coconut oil and vanilla.
Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry - it should not be - but you can add up to 6 tbsp cold water to make the batter comes together. Add them 1 tbsp at a time.
Slightly oil your hands with coconut oil and shape cookie balls.
Place each balls on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies.
Press the cookies slightly with your hand palm to flatten.
Bake for 15-20 minutes or until the sides are crispy and golden brown.
Cool down on a rack and store in a cookie box in your pantry for up to 1 week.
Can be make ahead and enjoyed during the week as a grab and go breakfast cookie.
Serving Size: Makes 8 Large cookies
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFFERC.
Cover a cookie rack with parchment paper. Set aside.
In a large mixing bowl combine all the dry ingredients : rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds.
Add eggs, honey, coconut oil and vanilla.
Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry - it should not be - but you can add up to 6 tbsp cold water to make the batter comes together. Add them 1 tbsp at a time.
Slightly oil your hands with coconut oil and shape cookie balls.
Place each balls on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies.
Press the cookies slightly with your hand palm to flatten.
Bake for 15-20 minutes or until the sides are crispy and golden brown.
Cool down on a rack and store in a cookie box in your pantry for up to 1 week.
Can be make ahead and enjoyed during the week as a grab and go breakfast cookie.
Serving Size: Makes 8 Large cookies
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFFERC.