Early Bird Breakfast Cookies

These. Are. So. Good. Possibly my best creation yet. 100% addicting, 200% delish, and of course - absolutely sugar-free. Healthy enough to be consumed for breakfast, but you'll also crave them all day long.


Ingredients:

1.5 cups rolled oats

¾ cups almond and oat flour (50/50 of each to make up the 3/4)

½ tsp baking soda

Pinch of salt


1/2 cup softened unsalted grass-fed or lactose-free butter

1/2 cup brown sugar swerve

1/4 cup monk fruit or granulated sugar replacement (I don't like swerves granulated replacement FYI)

1 pasture-raised egg

1 tsp vanilla

1 cup nut and berry mix (you can use Costco’s salad topper, or a mix of your own – cranberry, sunflower seeds, pumpkin seeds, flax are my fav, also peanuts or a few date pieces adds more softness and sweetness)

1 cup Krisda or Lily’s sugar-free chocolate chips (Optional)


Combine the first 4 ingredients in a small bowl and set them aside

Cream butter, sugars then egg and vanilla with beaters.

Add in the dry ingredients and stir until combined.

Add seed mixture and chocolate, and mix.


Wash your hands, and roll up your sleeves. This mixture needs to be "hugged" to stay together well in cookie for. Squish a spoonful of the batter in your hand into a ball, drop on a parchment-lined baking sheet and slightly compress each cookie


Bake on parchment-lined sheet at 350 for 12-14 minutes, let cool slightly on pan then transfer to a wire rack. You MUST watch these babies for the last few minutes - they tend to burn really easily.


Keep in an airtight container in the fridge for up to a week - they also freeze great.


Let me know what you think!



About the Chef:

Adelle is currently writing her first book, outlining her journey through life, toxic lessons, and most recently - her battle with cancer. She is a sugar-addict turned health-freak, avid hiker, horseback rider, and holistic healthcare advocate. Find out more at www.adellerosalia.com and follow her on all social platforms @adellerosalia


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