Admit it, you want cookies for breakfast.
Well I have good news for you: if you eat the right kind of cookies, you can eat cookies anytime (just not all of the time)! For those ready to venture into the world of healthy and tasty desserts, this crowd and kid pleasing recipe is for you!
- 2 Tbs Vanilla
- ½ Cup melted coconut oil
- 1/3 cup maple syrup
- ½ cup Flax
- ½ cup arrowroot powder
- 2 cups Almond Flour
- ½ tsp salt
- 1 tsp baking soda
- ½ cup sunflower seeds
- 1/3 cup raisins
- Pumpkin Pie Seasoning
Preheat oven to 350 degrees. In a large bowl, mix dry ingredients (I like to use my Kitchen Aid stand mixer).
In a separate small bowl, whisk together the wet ingredients. Mix the wet ingredients into the dry. I like to do this by slowly adding in the wet ingredients while I am mixing the dry so that it blends more smoothly.
Spoon onto a cookie sheet lined with parchment paper. Flatten cookies with a slightly wet hand or bottom of a glass.
Sprinkle with either cinnamon or pumpkin pie seasoning.
Bake at 350 degrees for 10 minute convection oven or 12-15 minutes regular oven
Makes 12-24 cookies depending on the size.
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