Breakfast Cookie

Prep. Time: 10 min
Make Time: 15 min
Makes: 6

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INGREDIENTS

• 100g (1 cup) Organic Rolled Oats

• 50g (½ cup) Almond Meal

• 35g (½ cup) Organic Shredded Coconut

• 5g (1 tsp) Cinnamon Powder

• ½ tsp Baking Powder

• ¼ tsp Fine Sea Salt

• 60g (¼ cup) Organic Coconut Oil (melted)

• 80g (¼ cup) Pure Maple Syrup

• 60g (3 Tbsp) Cashew Nut Butter or PNB*

• 5g (1 tsp) Organic Vanilla Bean Paste

• 40g (¼ cup) Pumpkin Seeds

• 40g (¼ cup) Raisins

• 35g (¼ cup) Macadamia Nut pieces

DIRECTIONS

Traditional
In a large bowl, add all the ingredients and stir until combined.

Thermomix
Add all the ingredients into the TM bowl and mix 20 SEC / REVERSE / SP 3.

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Line a baking tray with baking paper. Place 6 large ball shapes of cookie dough onto the tray.

Bake in the oven at 180˚C for 18 MIN.

Allow to cool, then store in an airtight container for up to 1 week.

NOTES

To make your own almond meal, simply blitz up ⅓ cup almonds first.

*PNB stands for Peanut Butter.