breakfast cookies
Ingredients
(Choose your cookie type from the choices below, or invent your own—these are very versatile!)
Lemon Blueberry
2 ½ cups old fashioned oats
¾ cup all purpose flour
¼ cup brown sugar
1 tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
½ cup milk
¼ cup maple syrup
1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water, let sit for a few minutes)
1 tsp vanilla extract
1 ½ tsp lemon zest
2 tsp lemon juice
½ cup blueberries
Chocolate Peanut Butter
2 ½ cups old fashioned oats
¾ cup all purpose flour
¼ cup brown sugar
1 tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
½ cup milk
¼ cup maple syrup
1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water, let sit for a few minutes)
2 tsp vanilla extract
½ cup creamy peanut butter
¼ cup unsweetened cocoa powder (and/or add ¼ cup of chocolate chips)
Carrot Cake
2 ½ cups old fashioned oats
¾ cup all purpose flour
¼ cup brown sugar
1 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
⅛ tsp salt
½ cup milk
¼ cup maple syrup
1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water, let sit for a few minutes)
1 tsp vanilla extract
1 cup grated carrot
Instructions
1. Pre-heat oven to 350 degrees F and line a large baking sheet with a silicone mat or parchment paper.
2. Add all dry ingredients to a large bowl and stir.
3. Add all remaining ingredients and mix again until everything is combined.
4. Use a ¼ cup scoop to scoop the batter onto the parchment paper and pat the tops down a little.
5. Bake cookies for 15-17 minutes, until firm and cooked through.
6. Let cool on a wire rack before eating. Enjoy!