Recipe: 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 ;)
- 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
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.
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.
Wrap cookies in plastic wrap and refrigerate for 30 minutes
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!
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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