Use damp hands and shape cookies into pucks. In a separate bowl combine the eggs melted coconut oil.
In a medium size bowl mix together the gluten free oats gluten free oat flour baking powder cinnamon and protein powder.
Superfood breakfast cookies. Pour the wet ingredients into the dry and mix until just combined. Use a 14 cup dry measure and drop 6 cookies onto a parchment lined baking sheet. Preheat the oven to 325 F convection.
Combine dry ingredients in a large mixing bowloats oat flour dried cranberries pumpkin seeds ground flaxseed chia. The recipe is very versatile so you can switch things around to suit your needs. Or buy dried fruit.
My version is packed full of superfoods such as oats apples bananas chia seeds and cinnamon. Preheat oven to 325ºF. Prepare and dehydrate fruit per manufacturer directions.
Bake for 1518 minutes or until cookies are lightly golden around the edges. Measure dough out by the scant ¼ cupful and place on prepared baking sheet and gently flatten with the palm of your hand. In a large bowl mix all ingredients.
Whisk in the coconut oil maple syrup and almond milk. These breakfast cookies are perfect for those on the go that still want to get in real nutrition.