Cranberry-Seed Breakfast Cookies
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 21 cookies
- 3 cups old fashioned oats
- 1 cup unsweetened shredded coconut
- 1 cup whole wheat pastry flour or white wheat flour
- 1 cup unsweetened dried cranberries
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ⅓ cup ground flaxseed
- 4 eggs
- ⅔ cup honey*
- ½ cup coconut oil, melted and cooled
- 2 Tbsp vanilla extract
- Preheat oven to 350 degrees F. Line two baking sheet with parchment paper; set aside.
- In a large mixing bowl combine oats, coconut, flour, cranberries, pumpkin seeds, sunflower seeds, and flaxseed; mix well.
- In a separate, medium bowl, whisk together the eggs, honey, coconut oil, and vanilla.
- Pour the wet ingredients into the dry and mix until well-combined.
- Scoop ⅓ cup heaps of batter onto the baking sheets, and form into a ¾-inch thick round.
- Bake for 18-20 minutes or until the bottoms begin to turn golden. Allow to cool completely before removing from the baking sheets..
Recipe adapted from
Sweet As Honey*use pure maple sugar or agave to make vegan
Serving size: 1 cookie Calories: 228 Fat: 11.7 Carbohydrates: 27.7 Sugar: 13.0 Sodium: 30 Fiber: 3.2 Protein: 4.6 Cholesterol: 33
Recipe by Prevention RD at https://preventionrd.com/cranberry-seed-breakfast-cookies/
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