Makes 8 cookies.
These spice-kissed breakfast cookies are a perfect way to start your morning. By giving them, you’ll ensure your host also has a sunny start to their day. Oats and quinoa both provide a good amount of dietary fibre, which helps you feel satiated until your next meal.
Customize your breakfast cookies by substituting any nuts, seeds, or dried fruit you have on hand for the cranberries and pumpkin seeds.
Preheat oven to 325 F (160 C). Line large baking tray with parchment paper and set aside.
In large bowl, stir together rolled oats, quinoa flakes, oat flour, cranberries, pumpkin seeds, flaxseed, chia seeds, salt, ginger, nutmeg, cinnamon, and allspice until well combined. Add pumpkin pureu0301e, 2 Tbsp (30 mL) maple syrup, molasses, 2 Tbsp (30 mL) coconut oil, and 2 Tbsp (30 mL) almond milk and stir until dough is thoroughly combined with no pockets of dry ingredients. Set cookie dough aside for 5 minutes to thicken slightly.
Place scant 1/4 cup (60 mL) mounds of cookie dough on prepared baking tray, and with the palm of your hand, flatten slightly to about 3/4 in (2 cm) thickness. Bake until lightly browned around edges, about 15 to 20 minutes. Let cookies cool on baking tray for 5 minutes before transferring to wire rack to cool completely.
While cookies are cooling, make icing. In small saucepan over low heat, whisk together coconut manna and remaining coconut oil until smooth. Remove from heat and whisk in remaining maple syrup and almond milk 1 Tbsp (15 mL) at a time.
Once cookies are completely cooled, drizzle with icing and refrigerate cookies for 10 minutes to allow icing to set. Cookies may be refrigerated in airtight container for up to 1 week. Allow cookies to sit at room temperature for 10 minutes before enjoying.
This recipe is part of the Toast the Host collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
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