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Recipe Breakfast ‘Bud’ Cookies

momofthegoons

Vapor Accessory Addict
Staff member

Here's a healthier 'cookie' for you....

Breakfast ‘Bud’ Cookies


breakfast-cookies-with-weed-scaled-e1611082390968.jpg


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.
 

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Dynavap VGoodiez 420EDC Dispensr
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