Breakfast Cookie

This can be rolled, shaped, or even baked as bars.

INGREDIENTS:

• 1/3 cup hemp seeds.
• 1/2 cup shredded coconut (unsweetened)
• 3 eggs (for egg-free use 3 TBSP arrowroot in 9 TBSP water)
• 1/4 cup coconut flour
• 1/4 cup coconut oil (melted, cooled)
• 2 tsp pumpkin pie spice
• dash of salt
• 1/4 brown sugar substitute
• 1/3 cup add in (options include chopped nuts, such as walnuts or macadamia; chopped chocolate chunks, crainraisins, raisins, chopped fruit)

METHOD:

1. Preheat oven to 350.
2. Line a baking sheet. Set it aside.
3. Mix together coconut oil and eggs.
4. Add dry ingredients. Mix well. Allow dough to rest 10 minutes.
5. Shape into cookie shapes. Makes 12-14 cookies.
6. Bake for 15 minutes.

I have made this recipe several times with lots of different options. The only note I would make is if you make a stir-in optional choice which is more dry, or your coconut ingredients are more dry than other times, you may need to add a dash of coconut milk or water before shaping your cookies. If you make them as bars, it is so much quicker, but then you have to play around a bit with the time to bake them.

With chopped walnuts and chopped cranraisns