Breakfast Cookies

I honestly don't know if I'm calling these breakfast cookies because they actually are suitable for breakfast or just because I want to be able to eat cookies for breakfast? But, let's just go with it ok? These breakfast cookies are perfect for a grab and go kind of morning, as a snack or alongside a smoothie! As I was stirring them I started laughing because, as you'll see, they have all the nuts.

I make my own cashew/pecan milk so every week I have delicious fatty pulp and I can't stand throwing it away. To make my nut milk, I soak a cup of cashews and a small handful of pecans for a few hrs. I drain them and add about 2 cups of filtered water, a dash of pink sea salt, a little vanilla, a bit of cinnamon, and a couple dates or a little maple syrup. Blend it all together and strain through a nut milk bag or clean kitchen towel. Make small batches because it won't last very long. I usually get about 6 days out of mine and sometimes 6 is pushing it with the freshness. I urge you to try to make your own milk. Even if you're not lactose intolerant. It's so delicious and the anti-inflammatory/digestive benefits of cutting out some dairy from your diet can't hurt. Plus, nuts are full of vitamins and minerals. Saving the pulp and using it in other recipes adds more of those vitamins and minerals plus the benefit of fiber to your diet. It might seem like a lot of work, but aside from the soaking, it takes no time. I use nut milk in my coffee, smoothies, oatmeal and to dunk cookies! Once you've squeezed the milk out you'll be left with what I would describe as a thick paste. This is what you'll be adding to your cookies!

Ingredients

1 cup nut milk pulp

1/2 cup almond meal

1/4 cup organic coconut sugar

2 TBSP organic coconut oil (Soft)

1 egg

1/4 tsp baking powder

1/4 tsp baking soda

1-2 tsp cinnamon

Pinch of sea salt

1 TSBP chia seeds

Handful of walnuts

1/4 cup chocolate chips

These cookies are from a different batch, with slightly different nut ratios, but I wanted to show the shape...they are lighter in color than the dough from the other cookies pictured.

Directions

Preheat oven to 375F.

Mix everything in a bowl until combined.

Form dough into balls and then flatten out and form into circles.

Tip- I baked these in two batches and refrigerated the second batch while the first was cooking. The chilled dough didn't seem to make a difference, but you can pop your dough in the fridge for a bit if desired.

Bake on parchment paper or Silpat for 20-25 mins.

Let cool and enjoy warm or refrigerate for later.

Tip- Let's be honest...cookies are always better fresh out the oven. When they cool a little they have a nice light crisp on the outside and a soft inside. When they're eaten the next day the crisp goes away, but they are still so tasty!

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