Are your mornings a bit frantic? Trying to get everyone organized and kinda forgetting about yourself? No time for breakfast, maybe grabbing a muffin on your way? This cookie might be just what you need. I found this on 'andys east coast kitchen' (which if he isn't in your instagram feed - you should look him up - he's fun to watch) - his morning power cookie. I didn't quite follow his recipe but pretty close. I love this - it's healthier than a muffin and the recipe is so quick to make. It's a healthy alternative to a muffin, tastes so good and it comes together so quickly. I package mine into individual servings and keep them in the freezer - makes it easy to pop into your lunch bag. Give these a try - you'll be happy you did:)
Let's get baking....
Breakfast Cookie In a large bowl mix together 1 grated apple (I used a honeycrisp) 2/3 c. natural peanut butter 3/4 c. maple syrup 1/2 c. melted coconut oil 2 tsp vanilla 1 flax egg (1/2 c. flax seed + 1/2 c. water) - I used an egg - didn't have any flax seed
In another bowl combine 2 c. quick oats 1 c. oat flour 1 c. unsweetened coconut 1/4 c. hemp hearts 1/4 c. chia seeds 1/4 c. sunflower seeds 2 tsp. cinnamon 1 tsp. b. powder 1/2 tsp. salt 1 c. dried cranberries or you could use dried blueberries, raisins or a combo of them-whatever you like.
Add the dried to the wet ingredients until well mixed.
Onto a parchment lined baking sheet, using an ice cream scoop, scoop cookie mounds into your hand and roll them into a ball, place them onto the sheet (this will make about 12 cookies). Press down onto the cookies, flattening them until about 1/2" thick - they will not spread.
Bake at 350 for about 19 minutes or until the edges are a nice brown.
Remove and let cool before moving - this lets the coconut oil cool down and keeps the cookie from falling apart.