Multi Seed Power Cookies
These are amazing for a nutritious on the go breakfast recipe, as a healthy treat, as a post work out recovery snack and are great for meal planning as they keep for 3-4 days in an airtight container. (gluten, dairy free, vegetarian & vegan friendly)
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 9 Muffins
- 1 Banana
- 1 ½ Cups Gluten free Oats
- ¼ Cup Ground flaxseed
- ½ Cup Pumpkin Seeds
- 1 Tbsp Chia Seeds
- ½ Cup Raisins
- ½ Tsp Baking Powder
- ¼ Tsp Salt
- 1 Tsp Cinnamon
- 3 Tbsp Coconut oil, melted
- 3 Tbsp Agave syrup or honey
- 2 Tbsp Ccoconut milk
Preheat oven to 160°Celcius
Blend half a cup of oats to a floury consistency
In a large mixing bowl add your oats and your blended oat flour
Add your flaxseed, chia seed, raisins, baking powder, cinnamon and salt
Mash your banana with a fork and add to the bowl
Add your melted coconut oil, agave syrup/honey, coconut milk and stir well allowing the mixture to bind
Line a baking tray(or two small trays) with parchment paper and with lightly coat with a little oil
Take a heaped tablespoon of the mixture, firmly bind and shape with your hands and place on the tray (be sure to leave space between each cookie)
Bake for 18 minutes(fan assisted) – 20 minutes (non-fan assisted) or until they get a golden brown colour – do keep an eye on them as each oven does vary