These cookies have saved me a number of times. I like to make up a batch of them when I know we are going to be on the go. Gluten free, refined sugar free and filled with nutritious chia and sunflower seeds to keep your family full for hours. Much more cost effective than expensive, sugary granola bars. What kid wouldn’t want a cookie for breakfast?
- 4 cups of oat flour (This is just ground up oatmeal. Just put some oats in your food processor and grind until fine.)
- 2 cups chia seeds
- 4 cups old fashion oats (not the instant stuff)
- 6 tsp cinnamon
- 1 tsp salt
- 2 cups of maple syrup or honey
- 2 cups of coconut oil or butter-melted
- 1 cup raisins, cocoa nibs, dark chocolate chips or dried cranberries
- 8 eggs- beaten
- 3 cups raw sunflower seeds
- 1 cup unsweetened applesauce
- Mix all dry ingredients together.
- Melt butter or coconut oil.
- Mix oil with the dry ingredients until everything is wet.
- Whisk applesauce, honey and eggs in separate bowl.
- Add wet mixture to dry mixture until well combined. (This dough is very thick. Put some elbow grease into it!)
- Let sit for about 5 minutes or so. The chia seeds will absorb the moisture and make the dough harder.
- Scoop out with a large ice cream scoop or spoon and place on a cookie sheet lined with parchment paper. Be generous. These are monster size cookies! I can only get 6 cookies on a sheet at once.
- Flatten the cookies until they are about 1/2 inch thick or so. (Or leave them thick if you prefer a thicker cookie.)
- Bake at 350 degrees for 15 minutes.
This recipe makes about 30 cookies. And they are to be BIG cookies to keep kiddos full for awhile. I wrap them in plastic wrap for convenience. They keep in the fridge for about 1 week. Or in freezer for 2 months.
Fun Tip: After you wrap them in plastic wrap, have your kids decorate them with stickers. This is my kids’ favorite thing to do. They know when I make these cookies, they get to decorate them. It’s a really fun memory moment!