breakfast cookies

Eating on the go isn’t easy. Last week I spent a couple of days in town (both over 10 hours) and it was hard to bring enough food to sustain me. Prepping in advance is key if you know you to fuel yourself without eating every meal out. This week I am teaching a cooking class at Old Town Hot Springs in Steamboat Spring showcasing some of my favorite recipes for healthy eating on the go. And this is one of my new favorites! The inspiration for these cookies comes from the Dusky Grouse coffee shop in Steamboat. I tried one of their cookies last week and went straight home and tried to replicate them. I combined a couple of different recipes to create this recipe. Thanks to Stephany who shared a couple of her tips and tricks with me to get these cookies crispy. Feel free to use whatever combination of nuts and seeds you want. The cookies featured above include pumpkin seeds, walnuts and tart dried cranberries.

Ingredients

80 gm (gluten free) rolled oats (approx. 1 cup)

25 gm (gluten free) oat flour (approx. ¼ cup)

30 gm ground flaxseed (approx. ¼ cup)

1 tbsp chia seed

¾ tsp ground cinnamon

½ tsp baking powder

½ tsp salt

½ cup mashed overripe bananas

3 tbsp coconut oil

3-4 tbsp maple syrup (or sub honey)

1-2 tbsp (plant based) milk (if dough is too dry)

½ cup dried cranberries (craisins or sub raisins or other dried fruit)

½ cup pepitas/pumpkin seeds (or other seeds like sunflower seeds)

½ cup chopped pecans (or sub walnuts or almonds)

Creating the Magic!

Preheat the oven to 350F/175C and line a baking sheet with parchment paper.

Combine all dry ingredients in a large mixing bowl; the oats, oat flour, flaxseed, cinnamon and salt.

Add the mashed bananas, almond butter, maple syrup and vanilla. Stir with a wooden spatula to combine. If the dough is too dry, add 1-2 tbsp of milk to get it smoother. It has to hold its shape though when scooped.

Now fold in the cranberries, nuts and seeds.

Using a 1/4 cup, scoop the cookie dough into the cup measurement and press it down to make sure it is packed. Then turn the 1/4 cup over and place the cookie on the sheet. If you don’t have a cup measurement, then take a couple of tablespoons, make a compact ball, then place the ball on the baking sheet and slightly press down.

Bake for 15 minutes. Turn over, drizzle some maple syrup over the cookies and bake for an additional 5 minutes. The cookies should look crispy. Adjust the timing as necessary for your oven. Remove from the oven and let the cookies cool off before serving. Enjoy!