Spelt Breakfast Cookies
These breakfast cookies are suitable to grab when you are running out the door and you don’t have time to stop and eat a bowl of cereal. My recipe includes oats, spelt flour, sunflower & pumpkin seeds, oat milk, coconut oil, desiccated coconut, ground flax seed, brown sugar, cinnamon, choc chips, sultanas, maple syrup and coconut oil. However, you could mix and match the ingredients depending on what you have in the cupboard. Also, you could reduce the sugar and add more maple syrup or another sugar alternative.
Also, a great travel snack, when you need a snack while waiting for your plane and you don’t want to purchase any junk food at the airport. Note to me 'I must pack these every time I travel somewhere. My recipe is made with spelt flour, however, you could use regular flour or gluten-free flour. As well, you could swap out the sugar to add in coconut sugar and or more maple syrup for less refined sugar and it would work with any flour, milk, nuts, seeds and fruit combination. Perfect to throw in what you have on hand at the time. This version I made with oat milk so it is vegan-friendly too. I have made so many combinations, I have forgotten which one is my favourite. Makes - 24 - 28 cookies using a small ice cream scoop.
- Rolled Oats – 230g (about 2 1/2 cups)
- Spelt or Regular Flour – 230g (about 2 cups)
- Ground almonds – 60g (about 1/2 cup)
- Sunflower seeds – 300g (about 2 cups + 1 tbsp)
- Pumpkin seeds – 100g (about 3/4 cup)
- Desiccated coconut – 66g (about 2/3 cup)
- Ground flax seeds (or chia seeds) – 40g (just under 1/2 cup)
- Dark brown sugar – 200g (about 1 cup)
- Ground cinnamon – 1 tbsp
- Choc chips (1 small packet) – 100g
- Dried cranberries (or sultanas) – 175g (about 1 cup)
- Maple syrup – 90ml (about 4 tbsp)
- Coconut Oil – 170 ml (just under 3/4 cup)
- Warm oat milk – 250ml (about 1 cup)
- Pre-heat oven 180˚C fan
- Mix dry ingredients in a large bowl.
- Melt coconut oil in a small saucepan, when cooled slightly add oat milk, maple syrup, and brown sugar and mix.
- Add this mixture to the dry ingredients and mix until all combined. If your mix seems slightly too wet, pop it in your refrigerator for 20 minutes and cool slightly.
- Use a small ice cream scoop to form the cookies and space them out evenly onto your prepared paper-lined trays. Press gently with a fork and check that the form is together before placing it in the oven.
- Bake 20-25 minutes until golden.
- Wait until cool to eat.
- The cookies stay fresh in your refrigerator or in the cupboard for up to 5 days. Also, you could freeze them in an airtight container for up to 6 months.