Posted on by Paula Gallagher
Some of my favorite gifts to give and to receive are homemade baked goods. The thoughtfulness, as well as the time and energy a friend or family member has spent in creating something especially for you is truly a beautiful thing. This recipe is perfect for the holidays, in all its gingerbread goodness. And although it looks and tastes like something naughty, it really is nice!
These are wonderful as breakfast cookies and are a great way to start your morning. By giving them, you’ll ensure your host also has a sunny start to their day. Oats and quinoa both provide a good amount of dietary fiber, which helps you feel satiated until your next meal or while you are running around trying to get all your last-minute stuff done. Present them in a box with pretty ribbon, and include the recipe on a card. This will make a perfect gift for a hostess, teacher or neighbor.
- 1/2 cup old-fashioned rolled oats
- 1/2 cup quinoa flakes, or more rolled oats
- 1/2 cup oat flour
- 1/2 cup dried cranberries
- 1/2 cup raw pumpkin seeds
- 1/4 cup ground flaxseed
- 1 Tbsp chia seeds
- 1/4 tsp sea salt
- 1 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 cup pumpkin purée
- 3 Tbsp maple syrup, divided
- 2 Tbsp molasses
- 3 Tbsp melted coconut oil, divided
- 5 Tbsp almond milk, divided
- 1/4 cup coconut butter
Preheat oven to 325 F and line a large baking pan with parchment paper and set aside. In a large bowl, stir together rolled oats, quinoa flakes, oat flour, cranberries, pumpkin seeds, flaxseed, chia seeds, salt, ginger, nutmeg, cinnamon and allspice until well combined. Add pumpkin purée, 2 Tbsp maple syrup, molasses, 2 Tbsp coconut oil and 2 Tbsp almond milk, and stir until dough is well mixed.
Set the cookie dough aside for about 5 minutes. Place about 1/4 cup mounds of cookie dough on the parchment lined baking tray, and with the palm of your hand, flatten slightly to about 3/4 in thickness. You should get about 8 cookies.
Bake until lightly browned around the edges, about 15 to 20 minutes. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
While cookies are cooling, make the icing. In a small saucepan over low heat, whisk together coconut butter and remaining coconut oil until smooth. Remove from heat and whisk in remaining maple syrup and almond milk 1 Tbsp at a time. Once the cookies are completely cool, drizzle them with icing, then refrigerate them for 10 minutes to allow icing to set.
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