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Breakfast Cookies
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| Ingredients (makes about 25 cookies) | |
| 2 1/2 cups | almond meal or almond flour, (any nut flour will work really) |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | baking soda |
| 8 tablespoons | unsalted butter, melted, (or 1/2 cup of coconut oil or vegetable shortening, melted) |
| 1/2 cup | honey, (or other sweetener) |
| 1 | egg |
| 1 tablespoon | vanilla |
| about 2 cups | nuts, dried fruit, seeds (or anything else your heart desires) |
Preparation
1.Preheat oven to 350 degrees F.
2.Combine all the dry ingredients in a bowl and blend with a spoon.
3.Add the wet ingredients and blend it well with a spoon.
4.Drop about a tablespoon of batter in each cookie spot on the cookie sheets. Space them about 1 inch apart.
5.Bake for 12 to 15 minutes, or until they are starting to brown around the edges.
6.If you want them slightly crunchier (these are on the soft side), leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
7.Cool and enjoy. Store in a sealed container.
This was printed from: Comfy Belly
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