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Breakfast Cookies
Atlanta Fowler
Breakfast Cookies

Prep 10 min  | Cook 10 - 12 Mins  | Makes 10-12

Recipe : Em Swanston / @emsswanston

INGREDIENTS:

  • 1 cup GF oats or quinoa flakes
  • 1 cup flour (regular GF/ plain/almond/oat)
  • 1/4 cup finely shredded coconut
  • 1/3 cup monk fruit sweetener
  • 1/2 cup cashew/almond or peanut butter - extra for drizzling on top
  • 1 tsp vanilla
  • 1 tbsp Meadow & Marrow Bone Broth Concentrate - Natural
  • 1/2 tsp baking soda
  • A pinch of salt
  • 1-2 tbsp filtered water - more or less as needed
  • 1-2 scoops of protein powder
  • 1 tsp maca - for hormone balance

METHOD:

  1. Pre-heat oven to 175'C/350'F
  2. Line a baking sheet with baking paper and set aside
  3. Place all ingredients into a medium-size bowl and stir until well combined. If the mix is a little dry, add a splash of water 1 tsp at a time until it holds together.
  4. Use a cookie scoop or spoon to place a small portion of cookie dough onto your baking sheet. Then use your hands and roll into balls and gently press down into desired shape and size - they don't spread or rise much at all so shape how you want them
  5. Once you have all your cookies shaped bake for 8-10 minutes until the edges are golden and slightly crisp
  6. Drizzle with nut butter

NOTES/ TIPS:

  • They will continue to firm up as they cool so be careful not to over-bake.
  •