Who needs an excuse to eat cookies for breakfast? No one - so check it out below. And stay tuned for more Vlogs featuring my mentor - Mama Karen.
Ingredients
2 Cups Large Flake Oats
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
2 Tsp Baking Soda
1/2 Cup Walnuts
2 Eggs
1/2 Cup Dark Brown Sugar
1/2 Cup Honey
3/4 Cup Butter
1/2 Cup Roasted, Hulled Sunflower Seeds
1/2 Cup Dried Cranberries
1/2 Cup Pumpkin Seeds
1 Cup Whole Pitted Dates
5 Squares of 70% Dark Chocolate
1/4 Cup Chia Seeds
1 Cup Unsweetened Coconut
1/2 Cup Ground Flaxseed
1/2 cup mixed dark and milk chocolate chips
Instructions
Total Cook and Prep Time: 30-40 Minutes
Makes Appx: 18-20 Cookies
1.Preheat your oven to 325 Degrees (convection) or 350 Degree Fahrenheit (non-convection)
2. Place butter, softened, in a large mixing bowl and then add the dark brown sugar and honey. Mix well.
3. Crack two eggs into the mixture and beat them in (we just used a wooden spoon to beat them in).
4. Set aside the mixture, and pull out your blender, food processor, Vitamix, or hand grater.
5. If using a processor, add the half of your oats into the food processor along with half of the dates and half of your chocolate squares. Blend the ingredients together. Once the mixture takes on a mealy texture, add in the remaining dates and chocolate square along with cranberries, and half of the walnuts.
Note: If you are grating by hand, aka old school, use a smaller bowl and grate the dates and chocolate into it. Mix by hand with oats. You can mix the cranberries and walnuts in whole as well.
6. Add the blended dry ingredients into the wet bowl mixture and mix well.
7. Continue to mix and while adding the remaining large flake oats, pumpkin seeds, sunflower seeds, chia seeds, ground flax, coconut, remaining whole walnuts, whole wheat flour, baking soda, baking powder. Ensure the batter is well mixed.
8. Optional: mix in dark or milk chocolate chips, approximately 1/2 cup.
9. Take out a cookie pan and line with parchment paper.
10. Use a large scoop to form the cookies, if you are using a large scoop you should only place about 6 cookies per sheet. Gently press down on them with two fingers on the middle of each ball of cookie dough.
11. Place the pan in the oven for approximately 8 minutes.