Here's a healthier 'cookie' for you....
Breakfast ‘Bud’ Cookies
You can freeze these cookies and take them out in the morning about 10 minutes before you want to munch on them. They’re also great as a late afternoon pick-me-up snack.
What’s In a Breakfast ‘Bud’ Cookie?
Some of the ingredients you’ll want to have on hand are:- gluten-free rolled oats
- salt & cinnamon – I love using Himalayan salt.
- almond butter or if you have nut allergies you can use sunflower butter?
- apple butter
- bananas
- pepitas (which are basically pumpkin seeds)
- raisins
- flax
- cannabutter
Equipment
- Mixing Bowls
- Spatula
- measuring cups & spoons
- Cookie Sheet – either silicone or lined with parchment paper 2
Ingredients
- 2 cups rolled oats
- 1 tsp Himalayan salt
- 1 tsp ground cinnamon
- 1 cup almond butter or sunflower butter you can use peanut butter too
- 1/4 cup pure maple syrup or honey
- 1/3 cup apple butter
- 1 large banana mashed
- 1/4 cup EACH: cranberries, dark chocolate chunks, pepitas
- 1/4 cup ground flax
- 1/3 cup cannabutter
Instructions
- Pre heat oven to 325
- Line your cookie sheets with parchement paper unless they're silicone
- Combine all of the ingredients into a large mixing bowl.
- Note: The batter will be thick and heavy
- Portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Bake for about 12-15 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.,alternatively in the freezer for 2-3 weeks.
