Protein Packed Monster Breakfast Cookies (grain, egg; nut free)

Prep time 15 mins

Cook time12 mins

Total time 27 mins

Serves: 16-20 cookiesIngredients

Instructions

  1. Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes.
  3. Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla. Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!).
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart. Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick.
  5. Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges. Leave cookies on the baking sheet to cool.
  6. When the cookies are cool and are firm, transfer them to plate lined with a paper towel (this will help draw out the excess oils from the SunButter. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.

If you do not tolerate nuts, you can substitute almond butter or cashew butter for the SunButter.

If you tolerate eggs, 1 egg can be used in place of the flax meal slurry. While we tolerate eggs, sometimes I prefer to use the flax slurry in lieu of an egg for the nutritional boost. 

Hemp seeds are not permitted in all parts of the world (thanks for the tip, Helen!). If you are one of those who does not have access to hemp seeds, try replacing them with roughly chopped sunflower seeds.

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