Original Recipe and Picture from www.mydarlingvegan.com

That’s right, cookies for breakfast, you’re dreams have come true! A great healthy way to kick start your morning.

Ingredients:

1 cup gluten-free rolled oats

1/2 cup almond meal

1/2 cup unsweetened shredded coconut, divided

1 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 flax eggs

1/4 cup melted coconut oil

1/3 cup natural peanut butter

1/3 cup maple syrup

1 tsp. Vanilla

1/4 cup pumpkin seeds

1/4 cup cranberries or raisins

1/4 cup chopped walnut

2 tbsp. chia seeds

Instructions:

1. Preheat oven to 350F
2. In a medium sized bowl combine oats, almond meal, shredded coconut, cinnamon, baking powder, baking soda and salt.
3. Make flax eggs. To make 1 flax egg blend 1 tbsp. flax seeds with 3 tbsp. water until mixture is thick and creamy.
4. In a small bowl combine flax eggs, coconut oil, peanut butter, maple syrup, and vanilla extract.
5. Add the wet ingredients to dry and stir to combine.
6. Fold in pumpkin seeds, cranberries, walnuts, and chia seeds.
7. Round about 1/4 cup of dough into a ball and place on a baking sheet. Press down lightly and bake for 12-15 minutes until lightly brown.
8. Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
9. Store in airtight container for up to 5 days.