These are one of my favourite energy cookies (although they are more the texture of an energy bar)...loaded with awesomeness they are perfect for a quick snack or energy boost on a busy day, outdoor adventure or for an afternoon treat!
~ Vegan & Wheat-Free ~
Ingredients:
2 cups rolled oats
1 1/2 cups puffed rice, puffed quinoa or puffed kamut *
1 cup ground flaxseeds
1 cup dried cranberries
1/2 cup pumpkin seeds
2 ripe bananas, mashed
1/4 cup maple syrup
1/2 cup almond butter
1 tsp vanilla
1/4 cup coconut oil
*kamut is an ancient wheat grain so is not gluten-free
In a large bowl mix all dry ingredients together until well combined. Over medium heat add all wet ingredients into a medium sized pot and whisk together until melted and well combined. Add wet mixture to dry mixture and stir until thoroughly combined. Mixture will be quite wet. Grease muffin trays (regular size or large size) with coconut oil. Spoon mixture into tray so each muffin cup is almost full. Press down dough very firmly and evenly until it fills about only 1/2 the muffin cup.
Bake at 350F for 10 minutes if you use regular size muffin cup trays and 12 minutes for extra large muffin cup tray, edges should be just turning light brown. * Do not over cook!!!!
Let cool completely and remove by tipping muffin tray upside down.
* I use a cutting board on top of the muffin try and then tip it upside down so that the cookies end up fall out on to the cutting board.
Makes about 16-20 small cookies or 10-12 large cookies (depending on the size of muffin cups you use).
Prep & baking time:
Prep time ~ 15 minutes
Baking time ~ 10-12 minutes
Total time ~ 27 minutes
Can be stored in the fridge for 2-3 weeks or freezer for up to 3 months.
Love the power of food:
Ground flaxseeds
This amazing seed is an excellent source of omega-3 fatty acid Alpha-linolenic acid (ALA), as well as lignans which are very beneficial phytoestrogens. Ground flaxseeds are also a good source of dietary fibre, magnesium, potassium and manganese, phosphorus, iron and copper. Research has shown a reduced risk of heart disease and cancer, specifically breast cancer in individuals who have a higher levels of ALA. Cholesterol levels have also been shown to have a favourable affect from regular intake (2-3 tbsp/day) of ground flaxseeds. This wondrously beneficial seed is excellent for baking, adding to oatmeal or sprinkling on salads. Grinding this seed allows for improved digestion and nutrient absorption, so I recommend either grinding them your self as needed or buying pre-ground and storing it in the fridge or freezer to maintain freshness.
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