Raise your hand if you want cookies for breakfast! Yep, that’s what we thought. These cookies can technically be eaten any time of day, but we figure why not with a big cup of coffee when the sun comes up? They’re loaded with fiber, omegas, and antioxidants. Adding a bowl of berries to this breakfast will take you to Nutrient Superstar status! Cookies can be stored for 4-5 days in an airtight container or frozen for up to 3 months.
Recipe from chelseamessyapron.com
| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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Ingredients
- 1/2 Cup almond butter any nut butter of your choice
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/8 tsp salt sea or kosher
- 1 Cup rolled oats
- 1/4 Cup flax seed
- 2 Tbsp dates or figs, chopped
- 2 Tbsp cacao nibs
- 2 Tbsp shredded unsweetened coconut
- 2 Tbsp assorted raw nuts chopped
Ingredients
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Instructions
- Combine all ingredients in a bowl and mix together well.
- Take a scooper and form small balls of the "dough" onto wax paper approx. 1 tbsp. each. Standard recipe should produce 9-12 cookies.
- Place in refrigerator to cool one hour. Remove and let come to room temperature and enjoy!
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