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  Hello January! This year I wasn’t sure if I wanted to take a stab at the infamous resolution, but after a lot of self-reflection I came up with some goals for the new year. Nothing life changing. Nothing earth shattering. Just simple everyday changes that I’m thinking will add up and have a big impact....Read More


Servings

18 cookies

Total time

30 minutes

Courses

Breakfast


Ingredients

  • for the dry ingredients:
  • ¾ cup oats
  • ¾ cup almond meal
  • ¾ cup brown rice flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • for the wet ingredients:
  • ½ cup almond butter
  • ¼ cup + 2 tablespoons honey
  • ¼ cup + 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • for the mix-ins:
  • ¾ cup nuts/seeds ((I used a mix of pumpkin seeds, chopped pecans, and chopped almonds))
  • ¾ cup Dried fruit ((I used raisins and diced apricots))
  • ¼ cup shredded coconut
  • ¼ cup flax
  • 2 tablespoons chia seeds


Method

  1. Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray.
  2. Whisk together the dry ingredients and set aside.
  3. In a small saucepan combine the almond butter, honey, and coconut oil. Heat over medium, stirring often, until the mixture is melted and smooth. Pour into the wet ingredients and mix thoroughly.
  4. Add in the mix-ins and stir until well combined - it will take a bit of elbow grease, but you want the mix ins to be evenly incorporated even though the mixture will be quite loose and crumbly.
  5. Form the dough into balls about 1.5 inches in diameter and line up on the baking sheet. Lightly press down on the bites to flatten them slightly. Bake for 13-15 minutes or until golden brown. Allow to cook on the tray for 5 minutes. Gently remove the bites onto a cooking rack and cool completely. Serve.

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