(vegan, no refined sugar, dairy-free)
These cookies are just the perfect breakfast if you have no time to spare in the morning. You can just grab few of these on the go and you will still be guaranteed to have a nutrient dense, balanced, packed with goodness breakfast that will leave you feeling energised for the all day.
Apart from providing slow release energy, these cookies are also packed with amazing skin loving ingredients, like the pumpkin and sunflower seeds and the incredible Sea Buckthorn Flaxseeds. The latter is extremely rich in omega 3 fatty acids which are essential to keep your skin hydrated and glowing!
Instead of using raisins or cranberries I decide to use unsweetened dried Bilberries, apart from being much lower in sugar than the first two, they are also jammed packed with incredible antioxidants and they are very high in fibre.
I personally love to make a batch of these cookies on a Sunday afternoon so I have plenty of snacks or a nutritious breakfast on the go to power me through the week ahead!
Make about 10-12 depending on the size
Start by preheating the oven at 180 degrees Celsius.
Mix the sea buckthorn flaxseeds in a small bowl with 6 tablespoons of water. Leave them on one side. They will quickly assume a gloopy and kind of gel consistency.
In a food processor place 1 cup of oats, all the pumpkin and sunflower seeds and pulse for only few moments. You want to keep a chunky consistency. Pour the oats and seeds mix into a bowl and add all the other dry ingredients: the remaining oats, Bilberries, cinnamon, baking powder and bicarbonate of soda.
In a separate bowl whisk together all the wet ingredients until you have a smooth and lump free mixture. Add the flaxseeds “egg”.
Pour the wet ingredients into the dry ingredients and mix everything vigorously together. Let the cookie dough sit on one side for 5 minutes.
Line a baking tray with some parchment paper. Scoop up about 1 heaped tablespoon of the cookie mixture and with your hands flatten it onto the baking paper. Sprinkle with more dried bilberries (optional).
Bake in the oven for 20 minutes or until the edges starts to go golden brown. I wouldn’t recommend to bake them for longer as you still want them soft and chewy in the middle.
Once baked let them cool onto side for at least 15 minutes. Don’t worry if they seem a bit soft at first, they will harden up once cooled down.
♥ Post and recipe by Elisa from @happyskinkitchen ♥
Read more about the products used in the recipe by clicking on the pictures: