Breakfast Cookies

by Irma Smith

Breakfast Cookies

 

Ingerdients

  • 1-½  cups Jojo's Organics Rolled Oats
  • ½  - teaspoon Ground Cinnamon
  • ½ -  teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 2 Eggs
  • ¼ cup Coconut Oil
  • ½ cup Almond Butter
  • ½ cup Monk Fruit Sweetener
  • 1 teaspoon Vanilla Extract
  • ½ cup Soaked Raisins-soaked if raisins are hard from sitting in fridge too long
  • ½ cup Chopped Pecans
  • ½ cup Shredded Coconut
  • ½ cup ground Jojo’s Golden Flaxseed 

 

 

  1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
  2. In a medium bowl, combine the Rolled Oats, cinnamon, baking soda, baking powder and salt; set aside
  3. In a large mixing bowl, whisk together the eggs, coconut oil, almond butter, monk fruit and vanilla extract until smooth and creamy
  4. Slowly add in the Rolled Oat mixture until fully combined
  5. Using a spatula, fold in raisins, chopped pecans, shredded coconut and ground flaxseed.
  6. With a  ¼ cup,  scoop batter onto the prepared sheet pan and slightly press the cookies to flatten the top part of the dough.
  7. Bake the breakfast cookies for 11-12 minutes
  8. Allow them to cool completely before transferring to a rack

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