BREAKFAST COOKIES

Ingredients

• 75 g Quick cooking oats
• 4 g Flaxseeds, ground
• 4 g Cinnamon, ground
• 2 g Nutmeg, ground
• 2 g Sea salt
• 5 g Baking powder
• 40 g Pumpkin seeds
• 50 g Sunflower seeds
• 110 g Dates, pitted
• 140 g Pumpkin puree, unsweetened
• 70 g Maple syrup
• 3/4 pcs Carrot, grated

Method

1. Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
2. Combine oats, 1/2 of the flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
3. Add the other half of the flaxseed in a separate mixing bowl with double the amount of water and let sit for 3 minutes. This is making a flax egg.
4. Then add pumpkin, maple syrup, and grated carrot. Mix well to combine.
5. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
6. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
7. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool.
8. Enjoy! 1 at a time ;-)