Recipe: The Optimum Breakfast Cookie

It seems like I am forever on-the-go…primarily Monday-Friday. Getting out the door can be a bit of a chore, especially if making the extra effort to eat something nutritious. And as a mother of a 11 month old who is breastfeeding, consuming the adequate amount of vitamins and minerals is essential. These cookies definitely became my solution. I eat 2 every single morning. They have boosted my energy and I feel balanced and ready-to-go when I arrive at work. I’ve forgotten to throw them in my bag on a couple of occasions and was super bummed, as they’ve now become a huge part of my morning ritual. 🙂 Hope that you enjoy them as much as I do! Cheers!

Ingredients:

• 1 cup of chopped walnuts
• 1 cups of regular oats, divided
• 1 3/4 cups of brown rice flour (can substitute with oat flour for that extra boost)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 5 dashes of nutmeg
• 1/2 cup of pure maple syrup
• 1/2 cup of almond butter
• 2 tbsp almond milk
• 3.5 tbsp coconut oil
• 2 tsp pure vanilla extract
• 1/2 cup of cranberries
• 1/2 cup of pumpkin seeds
• 1/4 cup of coconut flakes

Directions:

1. Preheat oven to 350F
2. In a large bowl, add flour, baking soda, cinnamon, nutmeg – MIX
3. Add in maple syrup, almond milk, canola, vanilla – MIX
4. Add walnuts, almond butter, oats, cranberries, pumpkin seeds, coconut flakes (stir batter after adding each individual ingredient)
5. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat.
6. Bake for 10 minutes.
7. Remove from oven and let sit on for 2 minutes before placing onto a cooling rack for 10-15 minutes.