I have never been big on breakfast in my adult life, but I will say that having something small, tasty, and nutrient dense is a great way for anyone to break fast (hehe get it? the first meal of the day, breakfast is called so because it is breaking the fast of not eating all night!) I’ve spent a good 5 weeks of my pandemic social distancing making these cookies and I think I have found a winner recipe thats quick and easy to make.
Main ingredients for the cookie base:
1 cup almond butter
1/3 cup agave nectar
2 tbsp coconut oil
1/4 cup ground flax
1/4 cup shredded unsweetened coconut
7-10 dates finely chopped
1/3 cup unsweetened apple sauce
3/4 cup rolled oats
2 cups almond flour
Optional/interchangeable ingredients:
4 tsp Superfeast ashwaghanda
4 tsp powdered lions mane, cordecep, or reishi mushrooms
1/4 cup vegan chocolate chips or cacao nibs
3 tbsp cacao powder (if you want these to have a chocolate dough)
1/3 cup mulberries, gogiberries, and or gooseberries
Directions:
Preheat the oven to 275F
In a large bowl put mix the almond butter, agave nectar, applesauce, and coconut oil together.
Add the ground flax, shredded coconut, and the chopped dates being sure to distribute the pieces evenly through the batter as the chopped dates stick to each other fairly easily.
Add the chocolate chips, cacao nibs, possibly chopped pieces of the mulberries, gogiberries, or gooseberries.
Add your nutrient supplements or herbal tonics. Currently in mine I use SuperFeast ashwaghanda and masons mushrooms.
Once this is mixed well, add the rolled oats and almond flour. At this point I usually can not stir it with a spoon so I use my hands to mix it really well.
Now I want to NOTE: This recipe isn’t exact and may not be exact for you. Different almond butters are different consistencies as well as depending on what you choose to add to the cookies can change the dough too. I usually just eyeball when I make mine sometimes I need more almond flour if the almond butter I am using is super oily. Sometimes I grind my own almond butter in the machine at Whole Foods so its less oily, in this case I might need to add more agave nectar. Know that it should stick together and feel like cookie dough so judge accordingly what you need to add.
Once your mixture is ready, take an ice-cream scoop for consistency and make little balls. Mine are usually the size of a lime. These cookies dont expand or rise so the shape they go into the oven as is the shape they come out as—you can put them fairly close to one another. I usually ball the dough in my hands and then squish it down a touch before I put it on the baking sheet.
When they are all shaped and layed out, if I have the time I like to put a couple whole pieces of whatever superfoods I put in the cookies. These I topped with a mulberry and 3 little gogiberries for a cute design—again totally not necessary but it makes them have a vibe💕
Bake in the oven for 15 minutes. Nothing in these cookies needs to “cook” but the cooking process does help them set up and the ingredients become unified. They will be soft when you pull them out its okay they need to firm up as they cool.
Enjoy! These cookies can be kept in an airtight container at room temperature for up to two weeks. Let me know in the comments below if you try this recipe and enjoy it, and what you add or change to make them uniquely for you!
xoxo