Everyone says that "breakfast is the most important meal of the day" but what does that mean exactly?
For some of us, no breakfast is the best breakfast.
A glass of water with lemon gets our day started best.
Hot tea or coffee works for others, particularly with some added healthy fats. Are you Bulletproof? If that sounds off the wall, learn more HERE.
Many of us like nothing better than bacon and eggs and then there are those who still struggle with the habit of craving sugar in the morning. Boo.
But that's where a good "breakfast cookie" comes in.
This cookie recipe is a good one for you if you are transitioning away from pancakes, waffles, bagels and scones. Personally, I like them best as an evening treat with a mug of hot tea.
But for now, I'll meet you where you are in CandyLand and lead you up the ladder to a healthier, more nutritious sweet breakfast. Since there are no eggs in this recipe, you can confidently make them for your vegan friends too.
1 cup organic almond butter
3 tablespoons pure maple syrup
1 teaspoon vanilla powder or cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup unsweetened shredded coconut
1/3 cup hemp seed
1/4 cup organic cacao nibs
1/3 cup dried currants
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Add all ingredients to a bowl and mix with a hand mixer until thoroughly combined. Roll scoops of the batter into a 2 inch balls and then flatten into 1/2 inch thick cookies.
Bake 15-20 minutes until slightly browned at the edges. Cool completely before eating.