Go Back
+ servings

Breakfast Power Cookies

Print Recipe

Ingredients

  • 1 cup of rolled oats
  • 1/2 cup of tigernut flour
  • 1/2 cup of hazelnut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup nut or seed butter cashew, almond, peanut or sunflower
  • 1/2 cup of real maple syrup
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 flax egg 1 tablespoon ground flaxseeds with 3 tablespoons water
  • 1/4 cup of non-dairy milk I like coconut, cashew, almond or rice milk
  • 1/4 cup of Manitoba Harvest Hemp Hearts
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of dried fruit raisins, cranberries or blueberries

Instructions

  • In a small bowl add 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water and let set for 3-5 minutes.
  • In a medium bowl add the tigernut flour, hazelnut flour, oats, cinnamon, sea salt and baking soda and mix together
  • In another medium to large bowl add nut butter, maple syrup, coconut oil, vanilla extract, flax egg and non-dairy milk and mix together
  • The add dry ingredients to the wet ingredients
  • Lastly fold in hemp hearts, pumpkin seeds and dried fruit
  • Cover and chill dough for 30 minutes
  • Press dough into cookie shapes and lay flat on a baking sheet
  • Bake at 350 degrees Fahrenheit for 18 minutes and then let cool for 3 minutes before enjoying
  • Store in an air-tight container in the refrigerator and eat within 1 week
  • The cookies will be a bit crumbly right out of the oven, however they firm up in the fridge!

Notes

Flour Swaps:
Instead of the tigernut flour and hazelnut flour you can use a gluten-free baking mix
Instead of the hazelnut flour you can use almond flour
Servings: 12
Author: Healthy Grocery Girl