Breakfast Cookies

Servings: 12 cookiesBreakfast Cookies

INGREDIENTS

  • 1 cup gluten free porridge oats
  • 1 cup ground almonds
  • ½ cup sunflower seeds
  • ¼ cup Brazil nuts, chopped
  • ¼ cup walnuts, chopped
  • ¼ cup chia seeds
  • ½ cup dried apricots, chopped
  • ½ cup dried sour cherries or barberries 
  • ¼ cup maple syrup 
  • ¼ cup macadamia nut oil (can be substituted with coconut oil)
  • 2 tablespoons organic butter, (substitute with coconut oil for a dairy free option)
  • 1 tablespoon water
  • 2 scoops unsweetened protein powder (I use Sunwarrior)
  • ½ teaspoon bicarbonate of soda 
  • ¼ teaspoon sea salt

INSTRUCTION

  1. Preheat the oven to 160°C, 320°F, gas mark 3.
  2. Line and grease a baking tray with parchment paper.
  3. Mix together the oats, nuts, seeds, dried fruit, protein powder and salt. 
  4. Gently melt the butter and then combine with the maple syrup and macadamia nut oil. Add to the dry ingredients and mix together.
  5. Heat up the water in a pan until nearly boiling. Then add the bicarbonate of soda and swirl around until has dissolved. Mix into the cookie mixture whilst still frothy. 
  6. With wet hands, condense a portion of the cookie dough into the palm of your hands and into the shape of a cookie. Continue to do this until you have approximately 12 cookies.
  7. Bake in the oven for 25-30minutes, or until cookies are a lovely golden brown colour. 
  8. Allow to cool before eating. Enjoy! 

 

What’s nourishing about this recipe…

Information to follow soon.