Easy & quick breakfast cookies

A popular snack item that I make is breakfast cookies. They are always a little bit different each time, depending on which ingredients we have readily available in the SH Kitchen. These are a fan favourite in the Lynx room among children and staff. I tend not to measure everything precisely. Baking is a science, but as long as you have the basic ingredients needed it doesn't need to be difficult. I know baking is not everyone's forte. I often only have a short amount of time to make snack before I am needed back in the classroom, so these recipes are quick and tasty- but also as nutritious as I can manage while still allowing for enticing taste! They will also always be dairy/egg/nut free, although you can always substitute these items when baking at home. Good luck! -Hayley

Ingredients

• Oats
• Flour
• Rice milk
• Brown & White sugar
• Cinnamon
• Salt
• Vanilla
• Baking Powder
• Molasses
• Pumpkin seeds
• Sunbutter
• Raisins
• Mashed Banana
• Oil

Nutritional Information
Molasses is high in vitamin B6, manganese, magnesium, potassium, iron and selenium. It is derived from sugar beets, so it does add a sweet factor. If you want to reduce the sugar in any of your baking, adding molasses instead is a great way to keep things tasty! 

Directions
Preheat oven to 375 C
Recipe should bake at least 2 doz.
Mix 3 cups oats, 2 cups flour, 2 Tbsp baking powder, 1/2 tsp salt, 1/2 cup brown sugar & 1/2 cup of white sugar, 2 tsp cinnamon. Combine. Add about 2 large mashed bananas, 1 tsp vanilla, 1/4 cup sunbutter, 1/3 cup oil, molasses to taste (approx 2-3 Tbsp) Add as many raisins & seeds as you would like. Slowly add Rice milk until you get a proper cookie consistency. You should be able to roll the dough without it sticking to your hands too much. If it is too sticky, add more flour, or more rice milk until it is completely mixed. Tip: I sometimes have a small bowl of flour to dip my cookie balls in for easier rolling. Line a cookie sheet with parchment paper. Roll out the cookies and space them evenly. Flatten each cookie on the sheet. This will help them bake more evenly. Bake until they are starting to slightly brown. Approximately 7-9 minutes (I've never actually timed my cookies, so keep an eye on them). 
Once firm and slightly browned, remove from oven and allow to cool. If your cookies were too thick sometimes you may have to flip them like a pancake and bake them a little longer. The nice thing about these cookies is that they do not have any egg, so a bit of a doughy texture is totally safe and toddlers don't seem to mind it! These cookies are soft and chewy, easy for soft little mouths to consume.