Breakfast Cookies
This soft, moist breakfast cookie is a great way to start your day. It’s delicious, full of wholesome ingredients and perfect for busy mornings on-the-go!
Ingredients
- Dry Ingredients
2 cups of your favourite Chantal Organics Granola. We love using Chantal Organics Gluten Free Ginger Crunch & Plum Granola- 3/4 cup Chantal Organics Desiccated Coconut
- 1/2 cup Chantal Organics Buckwheat Flour
- 1/2 cup almond flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- Date Mixture
- 1 cup dates
- 1/2 tsp baking soda
- 3/4 cup boiling water
- Wet Ingredients
- 1/4 cup Chantal Organics Virgin Coconut Oil, melted
- 1/4 cup Chantal Organics Apple Syrup
- 2 Tbsp Chantal Organics Almond Butter
instructions
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Step 1.
Place the dates in a heat proof bowl, sprinkle over the baking soda and pour over the boiling water. Allow the dates to soak while measuring out the rest of the ingredients.
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Step 2.
Preheat the oven to 170ºC fan bake and line 2 baking trays.
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Step 3.
Combine all the dry ingredients in a mixing bowl and stir well to combine.
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Step 4.
Melt the coconut oil either in a small pan over low heat or in a microwave.
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Step 5.
Combine the coconut oil with the remaining wet ingredients and stir until smooth.
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Step 6.
Place the date mixture in a food processor and blend until you have a date paste (a few chunks are ok).
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Step 7.
Add the wet and dry ingredients to the date paste in the food processor and pulse to combine.
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Step 8.
Place spoonfuls of mixture onto the prepared baking trays and shape into round cookies – aim for 6 cookies per tray.
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Step 9.
Bake the cookies in the centre of the oven for 10 to 12 minutes, or until the tops look set and they feel firm when pressed lightly.
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Step 10.
Remove cookies from the oven and allow them to cool on the baking trays for 10 minutes, before transferring to a wire rack.
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Step 11.
Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.
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Chantal Organics Products used
