Regan’s Breakfast Cookies

Gluten Free Option. Dairy Free

Yes, you read that correctly, cookies for breakfast! Whipping up a batch of these delicious and healthy cookies are a life saver on those morning’s you’re running out of the door with one shoe on!

Serves: 12-15

Ingredients

  • 1 cup oat flour - made from 1¼ cups whole rolled oats (use gluten free oats if necessary)

  • 1 cup (additional) whole rolled oats

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon cinnamon

  • ½ teaspoon sea salt

  • ½ cup cooked quinoa

  • 1 cup finely shredded carrots

  • 2 tablespoon ground flaxseed + 5 tablespoons warm water

  • ½ cup almond butter

  • ¼ cup coconut oil, melted

  • 1/3 cup maple syrup

  • ¼ cup walnuts

  • ¼ cup raw pumpkin seeds

  • ¼ cup dried cranberries

  • ¼ cup raisins

Directions

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

  2. Using a coffee grinder, food processor or high speed blender, process the 1¼ cups rolled oats into a fine flour and measure out one level cup.

  3. In a large bowl, stir together the flour, the addition 1 cup whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and then the shredded carrots, stirring until well mixed.

  4. In a small bowl, combine the flax and warm water and set aside for about 5mins to thicken. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and whisk until well combined. Stir in the flax mixture.

  5. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Stir in the walnuts, pumpkin seeds, raisins & cranberries.

  6. Scoop large spoonfuls of batter onto the baking sheet for each cookie (about 1/4cup). Bake for 15 to 18 minutes, or until lightly browned.

  7. Once the cookies are completely cool, store them in an airtight container or freeze them.

Tips

  • Any seed butter or cashew butter would work well too!

  • Feel free to use whatever nuts & dried fruit you’d like

  • You can buy oat flour from the store if preferred

  • Make a double batch and freeze!