Breakfast Power Cookies

The cookies have a hearty texture and a little sweetness and they’re not just for emergency breakfasts. They are like regular cookies without any of the bad ingredients, so they’re a lovely addition to an afternoon cup of tea or coffee (they dunk pretty well too).The cookies keep well in an airtight container for about ten days

Serves: makes 15-20 cookies

Ingredients:

• 350g rice flour
• 100g desiccated coconut
• 100g milled linseed
• 100g pumpkin seeds
• 100g sunflower seeds
• 1 tsp cinnamon
• 1 tsp salt
• 50g dark chocolate(70% cocoa solids), chopped
• 2 eggs (Vegan alternative: 2 tbsp flaxseeds with 6 tbsp of water)
• 100ml agave syrup/honey/maple syrup
• 200ml coconut oil
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/gas 4. Line two large baking sheets with parchment paper.Mix the rice flour, coconut, linseed, pumpkin seeds, sunflower seeds, cinnamon, salt and dark chocolate in a large bowl and set aside.
2. Mix the eggs, agave syrup, coconut oil and vanilla extract in a large bowl. Pour the wet ingredients into the dry ingredients and mix well to form a cookie dough.
3. Roll into balls and place a few centimetres apart on the prepared baking sheets, using your hands to flatten the cookies slightly.
4. Bake for 15–20 minutes or until golden brown. Allow the cookies to cool slightly on the baking sheets before removing to a wire rack