Jumbo breakfast cookie
Jumbo breakfast cookies
Yields 12 large cookies
Ingredients
¼ cup aquafaba (liquid from canned chickpeas) [i]
2 cups quick oats
½ cup squash - cooked
½ cup natural salt-free peanut butter
½ cup walnuts - raw [ii]
½ cup dried cranberries or goji berries
½ cup pumpkin seeds- raw
½ cup unsweetened sulphate-free coconut
¼ cup sunflower seeds - raw
¼ cup plus 2 tablespoons sprouted buckwheat flour
¼ cup plus 1 tablespoon maple syrup
1 tablespoon cinnamon
2 teaspoons vanilla
½ teaspoon nutmeg
¼ teaspoon salt
Steps
Preheat oven to 350 F.
Combine all the ingredients except the aquafaba in a large bowl. Mix well.
Whip aquafaba with a fork to add some air. Fold it into the cookie batter.
I use a ¼ cup measuring cup to form the cookies. Place the formed dough on a parchment lined cookie sheet, about an inch apart. Flatten the cookies using the heal of your hand to about a ½ inch in height. The cookies will not spread during baking.
Cook for 20 minutes, until they are lightly browned. Cool the cookies on a cooling rack. Store them in an airtight container. I like to freeze them.
They are big bites packed with a lot of healthy ingredients, so they are great to grab as a quick breakfast.
[i] You can also use a flax or chia egg. The general rule for using chia seeds or flax seeds as an egg substitute is: 1 tablespoon of chia or ground flax to 3 tablespoons water = one egg.
[ii] I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts are then dehydrated for 16 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes. This recipe can be made without soaking
