Nourishing Gluten Free Breakfast Trail Mix Cookies

Can cookies be breakfast? This recipe will convince you the answer is a strong yes. I decided to make this sweet treat after my mother gifted me with 6 pounds (you read that right) of gluten free oats. I am a pre-packaged oatmeal kind of a girl, I like all the flavors added in to start so I wasn’t going to use them for my morning bowl of oats. My other two options were cookies or pie. So I went with cookies- but made them healthy enough for a breakfast treat. These are loosely based off of the Gimme Delicious recipe here.

Honestly, this recipe is the best simply because it’s so interchangeable. If you’re not gluten free you can use normal oats, if you’re vegan you can use an egg substitute and your mix ins can really be whatever you’d like. You can make it more like breakfast or a sweet treat. You can pack it as an easy-grab option to refuel on hikes or to put in travel lunches for a great dose of nutrients. Its versatility is really where this recipe wins out for me.

Okay, and its nutrition profile I suppose. So, what’s in it? Oats, the centerpiece are high in Manganese, phosphorus and magnesium which most of our diets lack. They’re a good source of soluble fiber and can lower cholesterol levels. Coconut oil contains healthy fatty acids that provide quick energy to the brain and the MCTs have been studied to reduce hunger and raise good cholesterol. Cinnamon is an antioxidant powerhouse that has anti-inflammatory properties and lowers blood sugar levels. The main base will keep you full and focused but the mix ins take this to another level. Chia is a great dose of fiber and helps maintain hydration, hemp a complete plant-based source of protein, pecans keep you strong with calcium and potassium, dried cranberries pack an additional antioxidant punch and dark chocolate just makes it all taste damn good.

Let me know your favorite mix ins and happy breakfast!

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Nourishing Gluten Free Breakfast Trail Mix Cookies

Yield: 10

Author: Sarah Dubow

Prep time: 10 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 25 M

Nourishing and delicious- these cookies are perfect to take on a morning hike, pack with the kids in their lunch or simply have as a midday treat.

Ingredients

• 1/3 to 1/2 cup maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup coconut oil (melted and cooled)
• 1 egg or vegan flax egg
• 1 cup gluten free oats (I used Bob's Red Mill)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 cup hemp seeds
• 1/4 cup chia seeds
• 1/4 cup sprouted pumpkin seeds
• 2 handfuls dried cranberries
• 1/3 cup dark chocolate chips
• 1/4 cup pecans loosely chopped

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper and lightly sprayed olive oil
2. Combine all dry base ingredients in one large bowl- oats, cinnamon, nutmeg, salt, baking powder
3. Combine all wet base ingredients in another bowl- egg, maple syrup, vanilla extract, coconut oil
4. Make a well in the center of dry ingredient bowl, pour wet ingredients into the well and stir until combined
5. Add in all the extras- chocolate chips, hemp seeds, chia seeds, pumpkin seeds, dried cranberries, pecans or anything else of your choosing
6. Drop about a tablespoon size dough onto the baking sheet and make sure to leave room between each for expansion
7. Bake for 12-15 minutes and allow to cool for at least 2 hours or overnight before eating- this step is very important as these cookies will taste better the longer they have to sit

Notes

Replacements are available for nearly every one of these ingredients allowing easy adaptation for food allergies and dietary preferences with the same delicious result.

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