The kids were not even finished eating the batch of Breakfast Cookies I made last week and they demanded I make another batch!
This is a naughtier Breakfast Cookie... I included some cocoa powder, white chocolate chips and lots of almonds to my base. Another big hit with the family!
Ingredients:
15 Medjool dattes (without the pits)
4 tbsp water
1 cup 1/2 oats (gluten-free)
1/2 cup melted butter
1/2 cup brown sugar
1/4 cup virgin coconut oil
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
15 Medjool dattes (without the pits)
4 tbsp water
1 cup 1/2 oats (gluten-free)
1/2 cup melted butter
1/2 cup brown sugar
1/4 cup virgin coconut oil
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground flaxseed
1 cup crushed almonds
3/4 cup cocoa powder
1 cup crushed almonds
3/4 cup cocoa powder
2 cups white chocolate chips
I put the dattes in a pot on medium with a few tablespoons of water and turned them into a puree. I put the puree into a bowl and added the melted butter, coconut oil, brown sugar, cocoa powder, flaxseed and eggs. Mix well. Add the flour, baking powder and baking soda. Mix well again. Incorporate the white chocolate chips and almonds.
Bake at 350 F for 15 minutes.
I put the dattes in a pot on medium with a few tablespoons of water and turned them into a puree. I put the puree into a bowl and added the melted butter, coconut oil, brown sugar, cocoa powder, flaxseed and eggs. Mix well. Add the flour, baking powder and baking soda. Mix well again. Incorporate the white chocolate chips and almonds.
Bake at 350 F for 15 minutes.
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