Big Breakfast Cookies

Ingredients:

  • 1 Granny Smith apple, in coarse chunks with peel (if mixing by hand, grated)
  • 1 green banana (if mixing by hand, mashed)
  • 1 cup roasted almond butter
  • 2 large eggs
  • 2 tablespoons chia seeds, white or black
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla
  • 1/4 teaspoon maple flavor
  • 1 1/2 cups shredded unsweetened coconut flakes
  • 2/3 cup almond meal
  • 3/4 teaspoon unprocessed salt
  • 2 tablespoons ground cinnamon
  • 1/3 cup raw honey, unless you have sugar handling issues—use stevia (See Below)
  • 3 cups whole toasted nuts such as pecans, almonds, walnuts, pumpkin seeds, sunflower seeds, soaked and toasted if possible See All About Nuts
  • 1/4 cup unsweetened cacao nibs (optional)

 

Instructions:

Preheat oven to 350°F. Cover baking sheets with parchment paper.

In a food processor or blender, add the apple, green banana, almond butter, eggs, chia seeds, oil, vanilla, and maple flavor. Process well until liquefied. Add the coconut flakes and process again to grind them as much as possible.

In a large mixing bowl, whisk together the almond meal, salt, cinnamon, and sweetener. Add in the nuts and cacao nibs, if using.

Pour the processor liquid contents into the mixing bowl and mix with a spatula into a thick batter. Use a 1/4-cup measure or an ice-cream scoop to drop mounds of dough on each of two baking sheets. Flatten and shape the cookies with greased hands or a spatula into flat rounds about 1/2 inch thick.

Bake 20 to 25 minutes until underside is golden brown.