Rise & Grind Breakfast Cookies

Breakfast cookies?! Who would’ve thought those even exist? When packed with super ingredients, they make for the easiest and healthiest breakfast to grab-and-go on the way out the door. All you need is an oven and 20 minutes.

I love breakfast and can’t go without it. One of the main reasons why I enjoy waking up so early is to be able to enjoy my morning cup of coffee and eat a healthy breakfast. If I’m staying on track with my usual morning routine, I can’t go 30 minutes without eating some kind of snack or breakfast after my morning workout. However, sometimes there just isn’t enough time in the mornings and I find myself stressing out about what to eat for breakfast without being late to work. That’s why these cookies are genius.

The key to baking these cookies is one thing only: mis en place. Mis en place means to have everything “in it’s place.” It is the best way to prepare for any cooking or baking recipe. Since these cookies have a lot of ingredients, it is best to have everything measured out in a separate bowl and ready to go. It literally makes your life so much easier!

For this recipe you will need:

1/2 cup almond flour

1 1/2 tsp ground cinnamon

1 tsp kosher salt

1/4 tsp baking powder

1/4 tsp baking soda

1 medium carrot, peeled & shredded (about 3/4 cup)

1 large egg, beaten

3/4 cup chopped walnuts

1/2 cup old-fashioned oats

1/2 cup plain Greek yogurt

1/3 cup pumpkin seeds

1/2 cup maple syrup

1/4 cup golden raisins

2 Tbsp flaxseeds

1/4 cup plus 2 cups coconut flakes

Preheat oven to 375 degrees F. Whisk all dry ingredients together: flour, cinnamon, salt, baking powder, and baking soda.

Mix all wet ingredients together: egg, yogurt, and maple syrup in a large bowl. Then, fold in the remaining ingredients:  walnuts, oats, pepitas, raisins, flaxseeds, and 1/4 cup coconut flakes. Slowly add the dry ingredients to the wet ingredients.

Allow the mixture to sit for about 10 minutes to thicken slightly.

In the meantime, line two baking sheets with parchment paper and transfer the remaining 2 cups coconut flakes to a bowl.

Scoop 1/4 cupfuls onto your palm and shape into a small ball. Roll the ball around in the bowl of coconut flakes. Arrange the cookies on the parchment-lined baking sheet and flatten each ball slightly.

Bake the cookies until the coconut is slightly golden, about 15 minutes. Let cookies cool on wire rack.

Eat your cookies without feeling guilty!


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