Seedy Chocolate Breakfast Cookies
Ingredients
The main mixture
-
2
cups
gluten free rolled oats
-
1
cup
sunflower seeds
-
½
cup
pepitas
-
½
cup
raisins or cranberries
-
½
cup
chia seeds
-
1
tsp
baking soda
-
1
tsp
cinnamon
-
pinch
sea salt
-
½
cup
chopped dark chocolate
Wet ingredients
-
½
cup
melted coconut oil
-
¼
cup
non dairy milk of choice
-
8
pitted medjool dates
-
1
egg
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a food processor, blend 1 cup of rolled oats and ½ cup of sunflower seeds until a coarse flour forms.
- Transfer the mixture to a bowl and add the remaining oats, sunflower seeds, raisins/cranberries, pepitas, chocolate, cinnamon, salt, and baking soda. Mix well.
- In the food processor, combine the dates, milk, and melted coconut oil until a paste forms.
- Add the date mixture to the dry ingredients and mix in the egg until everything is well combined.
- Use a cookie scoop to form cookies and place them on the prepared baking sheet.
- Bake for 11-13 minutes until lightly golden brown.
- Enjoy immediately without waiting for them to cool.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
5g
Sodium
50mg
Cholesterol
20mg
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