Breakfast power cookies
These breakfast cookies will add a boost of energy to your morning with a rich coconut and seed texture and a hint of dark chocolate
SERVES
20
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
350g rice flour
100g desiccated coconut
100g milled linseed
100g pumpkin seeds
100g sunflower seeds
1 tsp cinnamon
1 tsp salt
50g dark chocolate, chopped
2 eggs
100ml agave syrup
200ml coconut oil
1 tsp vanilla extract
Method
Preheat the oven to 180°C. Line two large baking sheets with parchment paper.
Mix the rice flour, coconut, linseed, pumpkin seeds, sunflower seeds, cinnamon, salt and dark chocolate in a large bowl and set aside.
Mix the eggs, agave syrup, coconut oil and vanilla extract in a large bowl. Pour the wet ingredients into the dry ingredients and mix well to form a cookie dough.
Roll into balls and place a few centimetres apart on the prepared baking sheets, using your hands to flatten the cookies slightly.
Bake for 15–20 minutes or until golden brown.
Allow the cookies to cool slightly on the baking sheets before removing to a wire rack.
