SNICKERDOODLE BREAKFAST COOKIES

If I’m being honest, lots of indecision was involved in naming these cookies. Because yes, they are made with wholesome things like oats and hemp seeds and applesauce. But also yes, they are coated in cinnamon sugar because they wouldn’t be snickerdoodles without that. And yes, I have eaten them for breakfast. But I ‘ve also eaten them for an afternoon need-sweet-motivation-to-get-in-a-few-more-hours-of-work snack. And also for dessert at 1 a.m. with friends and ice cream.

I don’t think you need me to tell you how good cinnamon sugar is. I mean that is why the cookie part of the snickerdoodle exists, right – to transport the cinnamon sugar to your face? Not only is it perfect and sweet and spiced and cozy and perfect, it also makes the cookie extra crispy on the outside. Which makes the soft inside seem even more pillowy. And makes the first bite a straight up cookie-eating EXPERIENCE. So even though we are going with the whole “breakfast cookie” thing, cinnamon sugar is definitely happening too.

INGREDIENTS

• 1 1/2 cup (150g) rolled oats
• 1 cup (65g) unsweetened coconut (or nuts of choice)
• 1/3 cup (45g) hemp seeds (or seeds of choice)
• 1 tbsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp ground flax + 2 tbsp water
• 1/4 cup (60g) applesauce
• 1/4 cup (80g) maple syrup
• 1/4 cup (65g) nut/seed butter* (I used cashew butter)
• 1 tsp vanilla extract

Cinnamon Sugar Coating:

• 2 tbsp cane sugar**
• 1 tsp cinnamon

INSTRUCTIONS

1. Preheat the oven to 350F.
2. Stir together the ground flax and water. Set aside to thicken.
3. Add the oats, coconut, hemp seeds, baking powder, cinnamon, and salt to a food processor. Grind to a fine flour consistency.
4. ....................................................................................
5. ............................................................................................

full recipe : www.feastingonfruit.com

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