Soft and Moist GF Breakfast Cookies
No added sugar
Another great healthy breakfast on-the-go option is these soft and moist breakfast cookies inspired by this recipe from Epicurious.com. #CC2 approved!
Ingredients:
2 cups (160g) quick oats
1 1/2 cups (4 1/2 ounces/125 grams) old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
3/4 cup chopped nuts
3 tbsp sesame seeds
1 tbsp chia seeds
1/2 cup (2 7/8 ounces/80 grams) chopped dried fruit (cranberries, cherries, raisins, apricots)
1-2 eggs, depending on how dry the mixture is (i.e., how much nuts and seeds added)
3/4 cup (3/4 ounces/105 grams) cooked quinoa
1/3 cup (3 ounces/85 grams) date butter (see below)
1/3 cup (2 5/8 ounces/75 grams) coconut oil, melted and cooled
1/2 teaspoon pure vanilla extract
Instructions:
Date paste: Cook equal amounts of pitted dates and water for about 10-15 minutes, add a 1/8 tsp baking soda at the end, and processing to a smooth paste. I usually use 10-15 dates. Set aside and cool
Process 3/4 cup/70g old fashion oats into oat flour
Combing with remaining dry ingredients through baking soda in medium bowl
Mix in nuts, seeds, and dried fruits
Mix in cooked quinoa
Mix in egg, date butter, and coconut oil
Scoop dough onto muffin foil or paper cups
Bake in muffin pan at 350F for 25 minutes until golden brown
Notes: A few variations: (1) substitute 1/3 cup coconut flour for oats, and (2) add pumpkin seeds or sunflower seeds, You can coarsely grind old fashion oats instead of using quick oats.
