So my cookie pic isn’t the most exciting, buttt these breakfast cookies are simple to make, yummy & a great grab & go for breakfast or a snack.
So how are these healthy?
- No baking sugar
- All natural
- Uses ginger, which has many health benefits (see juicing post for more information)
- Offers fiber & protein from oats, coconut flour, pumpkin puree & banana
These cookies contain 1 T of organic blackstrap molasses.
Molasses adds the best flavor when looking for a gingerbread taste!
I like to compare blackstrap molasses to dark chocolate. It’s not as healthy as a carrot, but it is a better for you sweetener that offers many health benefits as well.
Ginger Breakfast Cookies
- 1 1/2 c quick or rolled oats
- 3 T coconut flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 T freshly grated ginger root*
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.
- 1 tsp vanilla extract
- 1 T organic blackstrap molasses
- 1/3 c pumpkin puree
- 1 ripe mashed banana
- Preheat the oven to 350F.
- Combine all the dry ingredients in a large bowl. Stir to combine.
- Add the wet ingredients & mix well.
- Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat. Flatten into a cookie shape.
- Bake for 15 minutes at 350F.
- Let cool before eating. Store in an airtight container in the fridge for up to a week.
Is there anything you would top these cookies with?!