Gingerbread Breakfast Cookies - alive magazine

Name: Gingerbread Breakfast Cookies - alive magazine
Ingredients: 1/2 cup (125 mL) old-fashioned rolled oats (use gluten-free variety, if desired); 1/2 cup (125 mL) quinoa flakes, or more rolled oats; 1/2 cup (125 mL) oat flour; 1/2 cup (125 mL) dried cranberries; 1/2 cup (125 mL) raw pumpkin seeds; 1/4 cup (60 mL) ground flaxseed; 1 Tbsp (15 mL) chia seeds; 1/4 tsp (1 mL) sea salt; 1 1/2 tsp (7 mL) ground ginger; 1/2 tsp (2 mL) ground nutmeg; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) ground allspice; 1/2 cup (125 mL) pumpkin purée; 3 Tbsp (45 mL) maple syrup, divided; 2 Tbsp (30 mL) molasses; 3 Tbsp (45 mL) melted coconut oil, divided; 5 Tbsp (75 mL) almond milk, divided; 1/4 cup (60 mL) coconut manna

www.alive.com

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.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/2 cup (125 mL) old-fashioned rolled oats (use gluten-free variety, if desired)
1/2 cup (125 mL) quinoa flakes, or more rolled oats
1/2 cup (125 mL) oat flour
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) raw pumpkin seeds
1/4 cup (60 mL) ground flaxseed
1 Tbsp (15 mL) chia seeds
1/4 tsp (1 mL) sea salt
1 1/2 tsp (7 mL) ground ginger
1/2 tsp (2 mL) ground nutmeg
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground allspice
1/2 cup (125 mL) pumpkin purée
3 Tbsp (45 mL) maple syrup, divided
2 Tbsp (30 mL) molasses
3 Tbsp (45 mL) melted coconut oil, divided
5 Tbsp (75 mL) almond milk, divided
1/4 cup (60 mL) coconut manna