healthy make ahead breakfast cookies
Prep Time: 10 minutesCook Time: 15 minutesTotal: 25 minutesServings: 12Author : She Likes FoodIngredients Remove All · Remove Spices · Remove Staples
2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all purpose 1/4 cup coconut sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup + 1 tablespoon non-dairy milk (I like almond) 1/4 cup maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 1 teaspoon vanilla extract 1 1/2 teaspoons lemon zest 2 teaspoons lemon juice 1/2 cup dried blueberries (you could also use fresh) 2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all purpose 1/4 cup coconut sugar 1 teaspoon baking powder 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/8 teaspoon salt 1/2 cup + 1 tablespoon non-dairy milk (I like almond) 1/4 cup maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 1 teaspoon vanilla extract 1 cup grated carrot 2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all purpose 1/4 cup coconut sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup + 1 tablespoon non-dairy milk (I like almond) 1/4 cup maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 1 teaspoon vanilla extract 1/3 cup chocolate chips (I used mini non-dairy ones) 1/2 cup dried cherries (You can also use fresh) 2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all purpose 1/4 cup + 1 tablespoon coconut sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup + 1 tablespoon non-dairy milk (I like almond) 1/4 cup +1 tablespoon maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 2 teaspoons vanilla extract 1/2 cup creamy peanut butter 1/4 cup unsweetened cocoa powder 2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all purpose 1/4 cup coconut sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup + 1 tablespoon non-dairy milk (I like almond) 1/4 cup maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 1 teaspoon vanilla extract 1 large ripe banana, mashed 1/2 cup chopped walnuts 2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all purpose 1/4 cup coconut sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup + 1 tablespoon non-dairy milk (I like almond) 1/4 cup maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 1 teaspoon vanilla extract 1/2 cup diced dried pineapple 1/2 cup diced dried mango 1/2 cup dice dried apricot 1/2 cup chopped cashews
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Step 1
Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
Step 2
Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
Step 3
Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.
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