Breakfast Oat Cookies
Breakfast Oat Cookies
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Ingredients
- 1.5 cups oats
- 0.25 cup plain flour or wholemeal flour
- 0.25 cup shredded coconut
- 0.333 cup sunflower seeds
- 0.5 cup pumpkin seeds
- 0.5 cup almonds sliced
- 3 tbsp chia seeds or flax seeds
- 0.333 cup dried cranberries
- 1 tsp cinnamon
- 0.5 cup pure maple syrup
- 0.5 cup tahini or almond butter
- 1 egg lightly whisked
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
- Mix all the dry ingredients in a bowl, then mix all the wet ingredients in another bowl. Combine the dry and wet ingredients.1.5 cups oats, 0.25 cup plain flour, 0.25 cup shredded coconut, 0.333 cup sunflower seeds, 0.5 cup pumpkin seeds, 0.5 cup almonds, 3 tbsp chia seeds, 0.333 cup dried cranberries, 1 tsp cinnamon, 0.5 cup pure maple syrup, 0.5 cup tahini, 1 egg, 1 tsp vanilla extract
- Scoop balls of dough with a cookie scoop. Roll the balls, place on the tray and press down slightly.
- Bake for 12–14 minutes, then leave to cool. These cookies can also be frozen.
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