Almond Flax Coconut Breakfast Cookies
With how unhealthy and sugary most cereal is these days, I was happy to find this yummy, healthy recipe for breakfast cookies!! Store in the fridge for a super fast breakfast when you don't have time to make anything else. WAY healthier than a bowl of cereal! Have a cookie or two with fruit and a glass of milk and you have a great breakfast!
Almond Flax Breakfast Cookies
Makes about 18 cookies
Ingredients:
1 cup almond butter
1/4 cup turbinado sugar
1/4 cup honey
1/2 tsp vanilla extract
1 beaten egg
1/2 tsp baking soda
1/4 tsp salt
2/3 cup unsweetened shredded coconut
1/3 cup ground flax seeds
1/3 cup golden raisins (optional)
Directions:
Preheat oven to 350ยบ. Line two cookie sheets with parchment paper or silicone liners and set aside.
In the bowl of a stand mixer with the paddle attachment, combine the almond butter, sugar, honey and vanilla. Beat on medium speed until the mixture is combined and looks creamy, scraping down the sides of the bowl as needed. Add the egg, baking soda, salt, coconut, flax seeds and raisins (if using), and continue mixing until well combined.
Drop the cookie dough by heaping teaspoons onto the prepared cookie sheets, leaving about 2 inches between cookies. Gently flatten the cookies into discs.
Transfer to the oven and bake until the cookies begin to brown at the edges, about 10–15 minutes. Set the baking sheets on cooling racks and let cool completely before removing the cookies. Serve immediately or store in an airtight container in the fridge.
I prefer heating a cookie or two in the microwave for a few seconds instead of eating them straight from the fridge.
Recipe from MyMagazine, a magazine put out by Kroger grocery stores.
Almond Flax Breakfast Cookies
Makes about 18 cookies
Ingredients:
1 cup almond butter
1/4 cup turbinado sugar
1/4 cup honey
1/2 tsp vanilla extract
1 beaten egg
1/2 tsp baking soda
1/4 tsp salt
2/3 cup unsweetened shredded coconut
1/3 cup ground flax seeds
1/3 cup golden raisins (optional)
Directions:
Preheat oven to 350ยบ. Line two cookie sheets with parchment paper or silicone liners and set aside.
In the bowl of a stand mixer with the paddle attachment, combine the almond butter, sugar, honey and vanilla. Beat on medium speed until the mixture is combined and looks creamy, scraping down the sides of the bowl as needed. Add the egg, baking soda, salt, coconut, flax seeds and raisins (if using), and continue mixing until well combined.
Drop the cookie dough by heaping teaspoons onto the prepared cookie sheets, leaving about 2 inches between cookies. Gently flatten the cookies into discs.
Transfer to the oven and bake until the cookies begin to brown at the edges, about 10–15 minutes. Set the baking sheets on cooling racks and let cool completely before removing the cookies. Serve immediately or store in an airtight container in the fridge.
I prefer heating a cookie or two in the microwave for a few seconds instead of eating them straight from the fridge.
Recipe from MyMagazine, a magazine put out by Kroger grocery stores.
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