We love our breakfast cookies and while I had intended to make these for breakfast I ended up whipping them up quick one afternoon for an after school snack. I decided to play around and make some cookies using freekeh! It is packed with protein and I am always looking for healthy filling snacks for the family. I wanted something simple and lemony so I went with lemon coconut. These aren’t a light cookie, they really will fill you up.
Lemon Coconut Freekeh Cookies
Makes 30-32 small cookies
1/2 cup freekeh, about 2 cups cooked (used Freekeh Foods Organic Original Freekeh)
3/4 c oats, or oat flour
1/4 c ground flaxseed
1/3 c raw agave, coconut nectar, maple syrup, or honey
2 TBSP lemon juice
2 TBSP coconut oil, melted
lemon zest, 1-2 lemons
1/3 c finely shredded unsweetened coconut
Cook freekeh and let cool 10 minutes. If using leftover freekeh warm in a microwave a couple of minutes so it is warm. Preheat oven to 350. In a medium bowl whisk together agave, lemon juice, lemon zest and coconut oil. In a food processor combine oats, flaxseed, and coconut and pulse a few times to break down the oats. Add cooled freehek to the food processor and pour wet mixture over the top. Pulse/ process until well combined. Drop spoonfuls, one tablespoon at a time, on a baking sheet baking sheet. Leaving a small space between each cookie as they don’t spread out when baking. Bake for 15-18 minutes, until golden on top. Remove from the oven, let cool on the pan for 10 minutes before removing and transferring to a cooling rack. If not eating within 24 hours store in an airtight container in the refrigerator. Enjoy!