I baked up a batch of oat and hemp breakfast cookies for the freezer – to have a healthy “treat” on hand for breakfast, and snacking as well. As I don’t have qualms using raw honey, we bake with it often. However, pure maple syrup may be used instead. The cookies are allergy friendly, gluten-free and are hearty for an on-go meal.
Oat and Hemp Breakfast Cookies
- 1 cup gluten-free rolled oats
- 1 cup gluten-free oat flour
- 1/3 cup raisins
- ¼ cup hemp seeds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- Pinch ground nutmeg
- ½ cup unsweetened applesauce
- ¼ cup raw honey or pure maple syrup
Preheat oven to 350°, line a baking sheet with parchment paper.
Mix oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, salt, and nutmeg in a mixing bowl.
Add in applesauce and honey, mix in and beat till combined.
Divide equally to make 12 cookies, flatten a bit.
Bake for about 15 minutes, until a pale golden on top.
Let cool, store in an airtight container or freeze for later.