Breakfast Cookies
Ingredients
- ½ cup of pitted dates, packed tight
- ⅓ cup of tahini
- 2 large eggs
- ½ cup of large flake oats
- 4 tablespoons of almond flour
- ½ cup of sunflower seeds
- ½ cup of dairy-free chocolate chips
- ¼ cup of pumpkin seeds
- ¼ cup of shelled peanuts
- ¼ cup of dried raisins
- 3 tablespoons of whole chia seeds
- 4 tablespoons of hemp hearts
- A sprinkle of sea salt
- Lots of pumpkin spice
Directions
- Preheat the oven to 350 °F (180 °C).
- Blend the dates, tahini, and eggs together until they form a smooth paste.
- Combine the remaining ingredients together in a large bowl.
- Add the date paste to the dry ingredients and combine until well mixed.
- Form the dough into small balls and press them down onto a cookie sheet, spread evenly apart.
- Bake for 15 minutes, or until golden brown.
Notes
Add water or almond milk if the dates, tahini, and eggs have a hard time blending together.