Healthy Breakfast Cookies by Chef Zouhair
LEMON BLUEBERRY
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)
CARROT CAKE
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
CHERRY CHOCOLATE
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)
CHOCOLATE PEANUT BUTTER
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
BANANA BREAD
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
TROPICAL
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
Directions:
Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper. Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
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.