These cookies make a great breakfast or snack on the go. Pair a couple of these with some fresh fruit and you have a delicious and nutritious start to the day! Need a compact quick energy source while out on a hike or bike ride? These will definitely do the trick. Chock full of goodies like wheat germ, flax, pumpkin seeds, and hemp seeds, these babies pack a protein punch! Not to mention the vitamin E, zinc, omega 3’s, and iron they bring to the party too! You won’t miss the oil, eggs, or dairy here. If you tend to be pressed for time, double the batch and freeze some of the baked cookies for when you need something quick on the go.
1 cup old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1/4 cup sunflower or pumpkin seeds
1/4 cup hemp seeds
5 Medjool (or 10 deglet noor), chopped
1 handful dried cranberries
1 flax egg (1 Tablespoon flaxseed meal mixed with 3 Tablespoons water)
1/2 large ripe banana, mashed
1/2 cup unsweetened applesauce
1/3-1/2 cup sucanat (or organic brown sugar)
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 Tablespoons almond milk
- Preheat oven to 350 degrees.
- Combine dry ingredients in a large bowl, set aside. Combine wet ingredients in a separate bowl. Next, add the wet mixture to the dry one in the large bowl. Mix well with a wooden spoon to combine.
- Drop by spoonfuls onto 1 or 2 parchment lined baking sheets. Bake for 20 minutes, rotating the pans after 10 minutes. Cool on a wire rack. Once they cool, if you want to put some in the freezer for future use, now’s the time. Otherwise, if you leave them out they’ll be all gobbled up before you know it! Enjoy!!