Cashew Breakfast Cookies
Raspberries, chocolate and cashews? What's not to love. This wholesome breakfast cookie is ready in ten minutes and filled with filling, nutritious (and chocolatey obvi) ingredients!
Ingredients
- 125 grams oats to later be blended into oat flour, about 1 & ¼ cup of rolled oats
- 1/3 cup cashews chopped
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 1/8 tsp salt
- 2 tbsp flax meal to form a flax egg
- 5 tbsp room temperature water to form a flax egg
- 2 tbsp cup coconut oil melted
- 2 tbsp almond butter
- 1/2 cup coconut sugar or cane sugar
- 1 tsp vanilla extract
- 1 bar Hu chocolate or dark chocolate of choice chopped
- ½ cup freeze-dried raspberries
Instructions
- Preheat your oven to 350F.
- Blend the oats into oat flour, the finer the texture the better!
- In a small bowl, whisk together the oat flour, cashews, baking soda, cinnamon and salt.
- In another small bowl, whisk together the flax meal and water to create a flax egg. Let this thicken for 5 minutes.
- While your flax egg is thickening, add the coconut oil, almond butter, sugar and vanilla extract to a bowl. Add in the flax egg and whisk until well combined.
- Gradually add the dry ingredients to the wet and stir until a tacky dough forms. Add in the chopped chocolate and raspberries. Stir to combine.
- Using a 3 tbsp-sized scoop, scoop each dough ball onto a parchment-lined baking sheet.
- Bake for 10-11 minutes at 350F. Remove from the oven and put on a cooling rack.
- Serve warm!