Snickerdoodle Breakfast Cookies with Cinnamon Coating
Ingredients
- 1 1/2 cup oats
- 1 cup shredded coconut
- 1/3 cup hemp seeds (or another seed/nut)
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground flax + 2 tbsp water
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup nut/seed butter (I used cashew butter)
- 1 tsp vanilla extract
Cinnamon sugar coating
- 2 tbsp cane sugar + 1 tsp cinnamon
Preparation
Prepare flax egg and set aside to thicken.
Grind oats, coconut, hemp seeds, baking powder, cinnamon, and salt to a fine flour consistency in a food processor.
Add the nut/seed butter, applesauce, maple syrup, flax egg, and vanilla then process to form a sticky dough.
In a small shallow dish, stir together the cinnamon and sugar.
Roll dough into balls, coat in cinnamon sugar, and arrange on a baking sheet lined with parchment paper then press to flatten slightly.
Bake for 12-15 minutes at 350ºF or until golden around the edges.
Cool for 5-10 minutes.
Optional tip: Smush ice cream between cookies if desired for a treat.