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Harvest Breakfast Cookies

Yield: 56-60

 
1 mashed banana
1 1/2 cup pumpkin puree
4 medjool dates, chopped
2/3 cup spelt flour
3/4 cup wheat germ
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/4 cup honey
1 cup oatmeal
1 cup shredded unsweetened coconut
1 cup raisins

Instructions

  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree, dates, spelt flour, wheat germ, cinnamon, ginger, nutmeg, baking soda, vinegar and honey in a mixing bowl.
  2. Gently fold in the oatmeal, shredded coconut, and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to shape them as you’d like.
  3. Bake for 12-14 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
  4. These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

Adapted from Detoxinista

Oatmeal Raisin CookiesYield: 48 cookies

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins.

Optional: cover dough with cling wrap and store in refrigerator for 24 hours.

Preheat oven to 375. Drop by teaspoonfuls onto a cookie sheet covered with parchment paper.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.