Strawberry-Chocolate Chip Breakfast Cookies
INGREDIENTS
DRY:
2 cups rolled oats
½ cup almond flour
¾ tsp cinnamon
¾ tsp baking soda
WET:
2 tbsp ground flax + 5 tbsp water (flax egg)
½ cup nut butter
¾ cup date paste
2 tsp lemon juice
1 tsp vanilla
Add-ins:
1 ½ cups strawberries chopped
½ cup chocolate chips
INSTRUCTIONS
Combine ground flax and water and set aside for 5-10 minutes.
Combine dry ingredients in a bowl.
In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients.
Combine wet and dry ingredients.
Fold in strawberries and chocolate chips.
Scoop twelve equal portions onto a parchment lined cookie sheet. Bake at 350F for 18-22 mins. Allow to cool before eating. Enjoy!
In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 4-5 days.
