Peanut Butter Coconut Breakfast Cookie

21Oct09

Ah, the breakfast cookie. Is there any other breakfast food that is as comforting, as silly, as enjoyable? I think not. There’s something rebellious and naughty about the breakfast cookie, no matter how healthy you make it.

This version is vegan (unless you prefer to use cow’s milk), packed with nutrition, and surprisingly delicious. The oats can help lower your cholesterol, the peanut butter offers Vitamin E and protein, the coconut provides fiber, and the flax seed is rich in lignans (cancer fighters), omega-3 fatty acids (good for your heart and your mental health), and ALA (which supports healthy immune function). It’s golden brown, but still moist and dense when you bite into it. Make sure you have a tall, frosty glass of your favorite milk to pair with this breakfast treat!

Peanut Butter Coconut Breakfast Cookie
For one cookie, you will need…

2 tbsp. rolled oats
1-2 tbsp all-natural peanut butter (to your taste)
1 tbsp. chopped almonds
1 tbsp. shredded coconut
1/2 teaspoon nutmeg
a drizzle of honey
1/2 teaspoon flax seed
a pinch of sea salt

Combine in a small bowl with a silicone spatula. Add 1-2 teaspoons of hemp milk (cow’s milk, oatmilk, or almond milk will also work) until the batter just comes together. Roll into a ball, and then flatten into a flat patty. Place on a greased square of tinfoil, and bake at 350 degrees for 25-30 minutes.

Variations: Substitute apple cider for the milk. Add dried fruit or cocoa powder for added antioxidants. Top it with your favorite jelly for a breakfast twist on a PB&J.

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