CRANBERRY ORANGE OATMEAL BREAKFAST COOKIES

CRANBERRY ORANGE OATMEAL BREAKFAST COOKIES image

Number Of Ingredients 14

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4 cups of old fashioned oats, divided
1 t baking powder
2 t cinnamon (can use 1 t if desired)
1/2 t ginger, ground
1/2 t salt
3/4 cup coconut oil, melted or olive oil (I've used both)
1/4-1/2 cup honey or maple syrup (I prefer 1/4 cup, and you can omit this completely)
1 packed cup medjool dates
3 eggs or 3 "chia eggs"
1 1/2 t vanilla extract
2 T orange juice
zest of a medium orange
1 cup dried cranberries, chopped if desired
cranberry sauce, optional

Steps:

If using "chia eggs", in a small bowl mix 9 T water with 3 T chia seeds, and let sit a few minutes to gel. Preheat oven to 375 degrees F. Pulse 3 1/2 cups of oats in a food processor or high powered blender to make oat flour. Place oat flour in a large bowl, and mix in baking powder, cinnamon, ground ginger, and salt. Chop dates in a food processor. If the dates are dry, soak them in water for 1 minute, and drain before chopping them. Place dates in a separate large bowl, and mix in coconut oil, liquid sweetener like honey if desired, eggs of choice, vanilla and orange juice. Add oat flour mixture slowly, and stir to combine. Mix in the remaining 1/2 cup whole oats, orange zest and cranberries until well mixed. Drop by the tablespoon onto a baking sheet. You can lightly flatten if desired because the cookies won't flatten on their own. At this time you can lightly press your thumb into each cookie and fill the indentation with a teaspoon of cranberry sauce. Bake 12-14 minutes or until the edges and the underside of the cookies are a light golden brown. Cool for 2 minutes on the baking sheet, and place cookies on a wire rack to completely cool. Store in an airtight container for up to four days.