healthy breakfast cookies

I can't wait to try this! Six to choose from!

*Ingredients:

lemon berries

2 1/2 cups old-fashioned oats, certified gluten-free if needed

3/4 cups gluten-free or all-purpose flour

1/4 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt1/2 cup + 1 tablespoon non-dairy milk (I like almonds)

1/4 cup maple syrup

1 flax egg (1 tbsp ground flax mixed with 2 12 tbsp water, let sit for a few minutes)

1 teaspoon vanilla

1 1/2 teaspoons lemon peel

2 teaspoons lemon juice

1/2 cup dried blueberries (you can also use fresh)

carrot cake

2 1/2 cups old-fashioned oats, certified gluten-free if needed

3/4 cups gluten-free or all-purpose flour

1/4 cup coconut sugar

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almonds)

1/4 cup maple syrup

1 flax egg (1 tbsp ground flax mixed with 2 12 tbsp water, let sit for a few minutes)

1 teaspoon vanilla

1 cup shredded carrots

cherry chocolate

2 1/2 cups old-fashioned oats, certified gluten-free if needed

3/4 cups gluten-free or all-purpose flour

1/4 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almonds)

1/4 cup maple syrup

1 flax egg (1 tbsp ground flax mixed with 2 12 tbsp water, let sit for a few minutes)

1 teaspoon vanilla

1/3 cup chocolate chips (I used small non-dairy pieces)

1/2 cup dried cherries (you can also use fresh)

Peanut Butter Chocolate

2 1/2 cups old-fashioned oats, certified gluten-free if needed

3/4 cups gluten-free or all-purpose flour

1/4 cup + 1 tablespoon coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almonds)

1/4 cup + 1 tablespoon maple syrup

1 flax egg (1 tbsp ground flax mixed with 2 12 tbsp water, let sit for a few minutes)

2 teaspoons of vanilla extract

1/2 cup creamy peanut butter

1/4 cup unsweetened cocoa powder

banana bread

2 1/2 cups old-fashioned oats, certified gluten-free if needed

3/4 cups gluten-free or all-purpose flour

1/4 cup coconut sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almonds)

1/4 cup maple syrup

1 flax egg (1 tbsp ground flax mixed with 2 12 tbsp water, let sit for a few minutes)

1 teaspoon vanilla

1 large ripe banana, mashed

1/2 cup chopped walnuts

tropical

2 1/2 cups old-fashioned oats, certified gluten-free if needed

3/4 cups gluten-free or all-purpose flour

1/4 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almonds)

1/4 cup maple syrup

1 flax egg (1 tbsp ground flax mixed with 2 12 tbsp water, let sit for a few minutes)

1 teaspoon vanilla

1/2 cup dried pineapple, cubed

1/2 cup dried mango, diced

1/2 cup diced dried apricots

1/2 cup chopped cashews

* Methods :

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Add all dry ingredients to a large bowl and stir. Next, add all the remaining ingredients and mix again until everything is combined.

Use a 1/4 cup ladle to scoop the mixture onto the parchment paper. Lightly pat the tops and bake the cookies for 15-17 minutes, until firm and fully set. Let it cool on a wire rack before eating.

Enjoy 😃