Healthy No Bake Breakfast Cookies
4 cups gluten free rolled oats
1 cup smooth nut butter of choice (I used cashew butter)
1 cup brown rice syrup (can sub for honey/agave/maple syrup)
1 scoop protein powder (optional)
pinch sea salt
1/4 tsp cinnamon
1/2 cup pumpkin seeds
1/4 cup dried unsweetened cranberries
1/4 cup dairy free chocolate chips
1-2 T unsweetened coconut flakes
1 Line a large plate or baking dish with baking paper and set aside.
2 In a large mixing bowl, combine the oats, cinnamon, sea salt and protein powder if using it and set aside.
3 In a microwave safe bowl or stovetop, melt the nut butter with the brown rice syrup until fully combined. Pour the wet mixture into the dry mixture and mix until fully combined. Stir through the cranberries, pumpkin seeds and coconut flakes until fully incorporated.
4 Using your hands, form into golf sized balls and place on lined plate/tray. Press firmly into a cookie shape and top with chocolate chips. Refrigerate for 30 minutes, or until firm.
Cookies and freezer friendly and can be kept at room temperature.