We have decided to focus on pie and only pie this year but that doesn’t mean that we won’t share something we think is delicious! These breakfast cookies are a great way to start your day and are scrumptious as well. They are full of protein, fiber and good flavor. You can omit the egg if you like and use any kind of dried fruit that you prefer.
Breakfast Power Cookies
2 cups walnuts
1 ½ cups old-fashioned rolled oats
¾ brown rice flour
1/2 cup shredded coconut
½ tsp baking soda
2 tsp baking powder
½ cup coconut oil
½ cup dark brown sugar or coconut sugar
2 TBS flaxseed meal
1 ½ tsp orange zest
½ tsp kosher salt
½ tsp cinnamon
½ cup almond milk
¼ cup applesauce
¼ cup maple syrup
1 large egg
1 ½ cup dried fruit (dates, figs, cranberries, apricots)
Preheat oven to 375 degrees. Toast the walnuts for approximate 8 min., cool and chop.
Mix oats, rice flour, coconut, baking soda, baking powder, flaxseed meal, salt, cinnamon, and nuts.
Cream coconut oil and sugar in a mixer until smooth.
Add the egg and mix until blended.
Add applesauce, almond milk and maple syrup and orange zest.
Mix the wet mixture into the dry mixer. Add dried fruit and blend well.
Mound dough onto prepared baking sheets using an ice cream scoop.
Flatten slightly with a spatula. Place 2 inches apart.
Bake for 18 to 20 minutes, switching the pans halfway through.
Let cool on pans for 10 min. and then move to cooling racks.
Makes 18 to 20 cookies