Pumpkin Seed Breakfast Cookie
Ingredients
- 1 1/2 cup oats, dry
- 1/2 cup flour, gluten free
- 1 teaspoon baking powder
- 1/4 cup coconut flakes
- 1/4 cup raisins, seedless
- 1/4 cup pumpkin seed kernels
- 1/4 cup honey
- 1/4 cup coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Place oats in a blender and pulse to break down.
- Mix oats, flour, baking powder, coconut, raisins, and seeds in a large mixing bowl. Add honey and oil. Mix together until fully incorporated; mixture will be thick.
- Roll into 16 balls and place onto a baking sheet; press down a bit with a drinking cup.
- Bake for 10-15 minutes or until cookies are golden brown.
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Nutrition
Calories: 534kcal | Carbohydrates: 80g | Protein: 13g | Fat: 20g | Saturated Fat: 14g | Sodium: 20mg | Fiber: 9g | Sugar: 25g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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