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Almond Butter Breakfast Cookies

Over at Laura Lea Balanced I discovered her Peanut Butter Breakfast cookies and decided to make them! What I love about her site is that there is an option in every recipe to make it Vegan or Paleo, or to fit anyone’s lifestyle! I chose to make these with almond butter instead of peanut butter because that is what I had enough of on hand…and I added mini chocolate chips-dairy free, nut free, and soy free ones-to add a little surprise to your tastebuds! They turned out so delcious! My kids even had one and thought not bad for a “healthy” cookie-especially at breakfast time! Here is her recipe below:

From Laura Lee Balanced

INGREDIENTS

  • 1 cup rolled oats
  • 1 (packed) cup pitted Medjool dates
  • 3/4 cup unsalted, unsweetened peanut butter (sub almond, cashew or sunbutter or tahini)
  • 2 large eggs, whisked (sub flax or chia eggs for vegan)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt

DIRECTIONS

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
  3. Add remaining ingredients and pulse until ingredients are incorporated and you can only see tiny pieces of dates and oats. Carefully remove blade from processor.
  4. Place a bowl of room temperature water between the baking sheet and food processor. Dampen your hands in the water to prevent sticking, and roll dough into 2 1/2 inch balls. Place balls on baking sheet, leaving at least 2 inches between each.
  5. Wet a fork and use the tines to gently press down on each cookie until it is approximately 1 inch thick. You can turn the tines in opposing directions to create a cross-hatched look.
  6. Bake for 11 minutes, then allow to cool completely before enjoying them.

My notes:

  1. I added 4 or 5 mini chocolate chips by Enjoy Life on each cookie after I pulled them out of the oven…(I found enjoy life chocolate chips at good old Target!!!)
  2. *Make them smaller when making your balls, they bake better and aren’t so dense:)

 

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