A couple of notes about the recipe.
- I used coconut oil here and I haven’t tried using something else. I think the coconut oil is necessary to help things stick together after these guys cool. Butter or vegan margarine would be an option. (On a side note – totally unimportant side note – recently I’ve learned that coconut oil is incredibly easy to work with in the summer when the air conditioning is not working. It scoops! Which is totalling making up for the fact that I am hot and my hair is frizzy from the humidity. Okay no, not really.)
- These are not nut-free, but if you need nut-free for the kid’s school or because of allergies, swap the cashews for toasted and salted pumpkin seeds.
- I like to keep these in the freezer for quick grab and go breakfasts. We will eat them still frozen (don’t judge). Just make sure they are completely cool before you wrap each cookie individually in plastic wrap and stash in the freezer.
- I used Qia cereal here, you can use straight-up chia seeds – but i would reduce the amount to 2 tablespoons.
Here is the recipe for the cookies:
Cashew and Cranberry Breakfast Cookies #Giveaway
- 2 Tablespoons ground flax seed
- 1/4 cup water
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup rolled oats
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/2 cup roasted cashews
- 3 heaping Tablespoons Qia or chia seeds
- Preheat oven to 350 degrees.
- In a small bowl combine ground flax with 1/4 cup of water. Whisk together, set aside.
- Meanwhile, in a large bowl combine dry ingredients - flour through cinnamon.
- Add oil and vanilla to the flax mixture. Whisk until creamy.
- Stir wet ingredients into flour mixture. Stir to just combine, then add remaining ingredients: dried fruit, seeds, nuts and Qia (or chia) Batter will be stiff and thick.
- Using your hands, shape dough into 8 cookies. You will have to press it together to form large flat cookies. Push any loose nuts and fruit into the tops of the cookies.
- Bake at 350 for 16-18 minutes or until starting to brown around the edges and the bottoms. Allow to cool on the baking try about 10 minutes before moving to a cooling rack.
- Once completely cooled, wrap individual cookies in plastic wrap for storage in the freezer.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!