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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Is there anything I can use to substitute for the dates/ figs?
And, can I substitute stevia or monk fruit or honey for the maple syrup?
Thank you
You may be able to try prunes instead of figs or dates, the dates/figs add a ‘stickiness’ to it along with the nut butter to hold these together. For the sweetener, any of the three options you suggest would work, you just may need to adjust quantity. Monkfruit in particular can run extra sweet so if you go that route I’d suggest using half of what’s called for in the original recipe. Let us know how your trials work and we can add notes for substitutions.