Breakfast Cookies

Since this recipe is vegan, we need to start off by creating a flax seed egg. If you prefer egg, go for it; if you wanna try this its super easy.

What you will need:

• 2 tablespoons flax seed, ground with a grinder or mortal and pestle
• 5 tablespoons water
• 2 cups GF rolled out
• 1/2 cup shredded coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup almond butter
• 1/2 cup maple syrup
• 1/2 cup dried cranberries
• 1/3 cup hemp seeds
• 1/2 cup sunflower seeds

Preparation:

Begin by adding the 2 tablespoons flax seed to 5 tablespoons of water; mix and set aside for 10min.

Preheat oven to 350-degrees. Prepare two baking sheets with parchment paper and set aside.

In a large bowl, add the dry ingredients (oats to salt on the list).

In a medium bowl, whisk the wet ingredients (almond butter, syrup, and flax egg) until well combined. Note: if you have not worked with a flax egg before its basically flax grounds covered in goop.

Combine the wet and dry ingredients together. Fold in the berries and nuts desired until you have a well mixed batter.

Using a 3 tbsp ice cream scoop, scoop batter onto prepared sheets. Keep them a good inch apart. Using a wet palm, press down on the scoops to flatten the cookies (they will stay in this shape while baking, there should be no spread).

Cook at 350 for 18min. Transfer to a wire cooling rack until cooled completely.