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5
from 1 vote
Superfood Breakfast Cookies Recipe
These cake/cookie hybrids are perfect for breakfast and packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour. They're delicious too with a crispy outer and soft inner.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
12
cookies
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Jug blender
Grater
Kitchen knife
Chopping board
Large mixing bowl
Wooden spoon
Nonstick baking sheet
Parchment/baking paper
Ingredients
100
g
flaxseeds
85
g
wholemeal flour (wholewheat flour)
70
g
porridge oats
1
tsp
baking powder
1
tsp
ground ginger
2
tsp
ground cinnamon
85
g
dried apricots
finely chopped
1
dessert apple
cored and coarsely grated
1
carrot
finely grated
40
g
pecan nuts
roughly chopped
3
tbsp
coconut oil
warmed until liquid
125
ml
maple syrup
1/2
orange
zest plus 3 tbsp juice
4
tbsp
dried coconut shavings
or desiccated coconut
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan).
Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl.
Add the flour, oats, baking powder, ginger and cinnamon and stir well.
Add the dried apricots, apple, carrot and nuts and stir again.
Pour the coconut oil, maple syrup, orange zest and juice into the bowl.
Divide the mixture into 12 balls and place them onto lined baking sheets. Flatten into thick rounds.
Sprinkle with the coconut.
Bake for 15-18 minutes or until browned.
Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.
Video
Notes
Pack any leftover cookies into a plastic container and store in the fridge for up to three days.
Nutrition
Calories:
215
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Sodium:
9
mg
|
Potassium:
328
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
1125
IU
|
Vitamin C:
4
mg
|
Calcium:
71
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
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