Pantry-Inspired Breakfast Cookies

 

Yield: 8-10 cookies

Ingredients

  • 1 1/2 cups rolled oats

  • 4 tbsp almond flour (or oat flour)

  • 1/4 cup sunflower seeds, unsalted

  • 1/4 cup pumpkin seeds, unsalted

  • 3 tbsp chia seeds

  • 4 tbsp hemp seeds (or sesame seeds)

  • 1/4 cup walnuts

  • 2 pinches of salt

  • 1 tsp cinnamon

  • 1/4 cup raisins

  • 1/2 cup date paste or maple syrup

  • 1/3 cup tahini or nut/seed butter

  • 1 egg or flax egg ( 1 tbsp of flax + 3 tbsp wate)

Instructions

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

  2. Add all dry ingredients to a bowl and stir to combine.

  3. Pour in the wet ingredients and mix thoroughly.

  4. Spoon the batter on the baking sheet, using a tablespoon per cookie.

  5. Bake for 15 minutes, then let cool completely. Enjoy!

 
Laura Nguyen