After all of my 'unhealthy' baking, I thought it was about time to make something healthy again. And what better than cookies? I found some very nice cookies on Go Dairy Free with enough ingredients to make them suitable for breakfast! The nice thing? You can adapt these to your liking! In my case, that meant I included some dark chocolate.. What a surprise!
Although there are a lot of ingredients in the cookies, they are not difficult to make and it doesn't take too long either. What's great is that they are very chunky and 'full', which means they're nice and filling. And the best thing? They taste as if they're very guilty, sugar- and fatpacked cookies, which they aren't!


I used less sugar than the recipe called for (about 100 grams), because I figured they would be sweet enough already since you use maple syrup too. And yes, they definitely were sweet enough for me, certainly with the raisins and the chocolate!

Now, no more talking. Go make these and eat them without guilt! Well, you shouldn't eat them all at once though...

Ingredients
for approximately 12 small cookies
adapted from Go Dairy Free

• 225 grams (2.5 cups) rolled oats
• 130 grams (2/3 cup) brown sugar
• 2 tablespoons flax seeds
• 1 teaspoon ground cinnamon - more or less to your liking
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 50 grams (1/4 cup) grapeseed/rice bran/canola/melted coconut oil
• 60 grams (1/4 cup) yogurt
• 2 tablespoons maple syrup
• 1.5 teaspoons vanilla extract
• 100 grams (2/3 cup) raisins or dried cranberries
• 100 grams (2/3 cup) nuts

Preheat your oven to 180°C/350°F. Line a baking sheet with parchment paper or grease muffin cups.

Place 100 grams (1 cup) of oats and the flax seeds in a blender or grinder and whiz until powered. Pour this mixture into a bowl and add the brown sugar. Stir in the cinnamon, baking powder, baking soda and salt.

Add the wet ingredients: oil, yogurt, maple syrup and vanilla extract and whisk to combine. Fold in the remaining oats, the raisins or cranberries and the nuts. This makes the mixture chunky.

Put about a spoonful on the baking sheet and flatten them if you like that. You can also put about 2 tablespoons in a muffin cup and flatten them with damp hands.

Bake the cookies for 15 minutes. If they are small, 12 minutes will be enough. Let them cool for at least 15 minutes before transferring them to a plate. Make a nice cup of tea and enjoy!

NOTE: If you use coconut oil, make sure the yogurt is at room temperature, because the cold will make the melted oil harden up again.