So we’re into February, my worst month of the year, and my sleep is completely funky. Tammy is in town, I’m to see her Thursday. I had a shower and feel like a hoomin again but man did I mention my sleep is screwed up.
I’ve started making these Breakfast Cookies, original recipe here
But I made modifications, regarding salt, substitutions, and cooking time, so here’s the scoop. They are vegan and gluten free and I’ve made them twice and they are REALLY GOOD.
INGREDIENTS
1 cup rolled oats
1/2 cup oat flour
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1/4 cup dried cranberries
2 tbsp hemp seeds (omit and sub pumpkin seeds or almonds)
2 tbsp chia seeds (omit and sub pumpkin seeds or almonds)
2 tbsp flaxseed meal (ground flaxseed)
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt (see note in 3.)
1/2 cup nut butter (almond, peanut, cashew, sunflower)
1/3 cup maple syrup
3 tbsp melted coconut oil*
1/2 tsp vanilla extract
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combine rolled oats, oat flour, pumpkin seeds, sliced almonds, dried cranberries, hemp seeds, chia seeds, flaxseed meal, ground cinnamon, baking powder, and salt (see note) in a large bowl. Mix together.
3. In a separate bowl, add nut butter, maple syrup, melted coconut oil, and vanilla extract. Mix together until evenly combined.
NOTE: if the nut butter is salted you can omit salt from the dry ingredients
4. Pour wet ingredients into the dry ingredients. Mix together.
5. Scoop cookie dough into 10 – 12 balls and place on the baking sheet. Press each ball into flat cookies.
6. Bake for 15 minutes and turn the oven off so the cookies continue to crisp up without burning. Alternately bake 14-20 minutes until golden and crisp around the edges and cool.
*seriously, melt it, it makes a difference
