Oatmeal Breakfast Cookies
1/4 cup slivered almonds
1/4 cup unsweetened coconut fine shred (NOTE)
1/2 cup natural almond butter
1/4 cup FiberYum Prebiotic Sweetener
1/4 cup unsweetened applesauce
1/2 tsp almond extract
1/2 cup + 2 Tbsp quick oats (not old fashioned)
1/2 cup vanilla granola (NOTE)
1/4 cup cacao nibs
Pinch of salt
Preheat your oven to 400 degrees F. Spread the almonds onto a small
baking sheet, and the coconut flakes onto a separate sheet. Bake until
they are both golden brown, about 5 to 8 minutes for the almonds and
only 2 to 3 minutes for the coconut. They both burn quickly, so watch
closely! Once toasted, reduce the heat to 325 degrees and line a cookie
sheet with parchment paper, or a silpat.
In a large bowl, whisk together the almond butter, honey, applesauce and
almond extract until smooth and creamy.
Add in the quick oats, granola, cacao nibs, pinch of salt and the
toasted almonds and coconut. Stir until well mixed and a sticky, thick
Drop the dough onto the prepared cookie sheet in 10 large mounds. Use a
fork to press the cookies out about 1/3 inch thick. Make sure to use the
fork to press in the sides around the cookie to make sure they stick
Bake at 325 degrees F until the edges are golden and the top of the
cookie feels set, about 23 to 24 minutes. Let cool COMPLETELY on the pan.
Makes: 10 servings
NOTE: I used Let's Do Organic 100% Organic Reduced Fat Coconut Fine
Shred. I used Winco French Vanila Granola.
Nutritional Information per Cookie: Calories 153, Protein 5 gr, Fat 10
gr, Sat fat 2 gr, Carbs 10 gr, Sugar 2 gr, Fiber 8 gr, Sodium 19 mg,
Cholesterol 0 mg
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Posted by: Darlene BC <firstname.lastname@example.org>
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