Apple-Cinnamon & Pistachio Breakfast Cookies
DRY:
2 cups rolled oats ( I use Organic, third-party certified Glyphosate-Free oats)
½ cup almond flour
1 tsp cinnamon
¾ tsp baking soda
WET:
2 tbsp ground flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (see my recipes)
2 tsp lemon juice
1 tsp vanilla extract
Add-ins:
1 cup of apple chopped into ¼ – ½ inch pieces
1/3 cup roughly chopped pistachios
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 chopped apple and pistachios.
Scoop twelve equal portions onto a parchment lined cookie sheet.
Bake at 350 F 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.
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