Recipe: The Breakfast Cookie

THE BREAKFAST COOKIE

This is the only cookie you will ever want/need. Packed with nutrition and delicious bursts of chocolate -- you can eat it ANY time. And I promise you will want to ;)

Ingredients

  • 1 cup Gluten Free Oats
  • 1 cup Gluten Free AP Flour
  • 1/2 cup Almond Flour
  • 1/3 cup Hemp Seeds
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1/2 cup Walnuts, coarsely chopped
  • 1/4 cup Raisins
  • 1/4 cup Dried Cranberries
  • 1/2 cup Dark Chocolate Chunks
  • 1/3 cup Pumpkin Seeds
  • 2/3 cup Coconut Sugar
  • 1 tsp Vanilla Bean Paste
  • 2 Large Eggs (or two Flax Eggs)
  • 1/2 cup Coconut oil, Melted
  • 1/4 cup Apple Sauce
  • 1/4 cup Nut Butter of Choice
Get Ready!

Step 1

Get Ready!

Preheat oven to 350 F and line two baking sheets with parchment paper In a large mixing bowl combine all dry ingredients and sift together.

Prepare the Dough.

Step 2

Prepare The Dough.

In a small bowl whisk together the melted coconut oil, apple sauce, flax egg/egg, and nut butter -- pour onto dry ingredients. Stir until combined fully.

FRIDGE TIME!

Step 3

Fridge Time!

Wrap cookies in plastic wrap and refrigerate for 30 minutes

BAKE IT UP!

Step 4

Bake It Up!

Spoon mixture onto baking sheets and press cookies down to flatten with damp hands Bake each batch for 15 - 18 minutes or until edges of cookies become golden brown and the tops of the cookies are firm to the touch.

COOL AND EAT!

Step 5

Cool And Eat!

Cool on a wire rack and serve immediately! Keep leftovers in an airtight tin for 2-3 days or freeze for later!

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