Back-to-School Cookies

Nut-free, gluten-free, dairy-free, refined sugar-free and HEARTY, these cookies are perfect for kid (& mom!) lunches and snacks as we all ease back into routine.

Back-To-School Cookies

Ingredients:

• 1 1/4 cups whole rolled oats (I used One Degree sprouted oats for easier digestion)

• 1 1/2 tsp ground flax seed

• 2 tsp cinnamon

• 1 tsp nutmeg

• 1/4 tsp unrefined salt

• 1 1/2 tsp baking powder

• 1/2 cup pumpkin seeds

• 1/2 cup sunflower seeds

• 1/2 cup pitted dates (chopped)

• 1 egg

• 2/4 cup pureed pumpkin

• 1/4 cup honey (or use pure maple syrup)

• 1 tbsp coconut oil (melted)

• 1/3 cup carrot (grated) or use grated apple for a sweeter cookie

• 1/2 cup dark chocolate chips

  
  

Directions:

Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

Combine oats, flax seed, cinnamon, nutmeg, salt, baking powder, pumpkin seeds, sunflower seeds, chocolate chips and chopped dates together in a bowl. Mix well to combine.

Whisk egg in a separate large mixing bowl. Add pumpkin, honey, coconut oil and grated carrot or apple. Mix well to combine.

Add dry ingredients in with the wet and mix well until a dough-like consistency forms.

Form cookies with the dough and transfer to the baking sheet. (Tip: Use the ring from a mason jar lid as a mould.)

Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

Store in an airtight container in the fridge for up to 5 days, or freeze.