Nothing compliments a Baker more than having someone be fond enough to request the recipe for the latest creation. So without further ado, these cookies which I have deemed “Breakfast Cookies of Champions” is dedicated to my beloved Mama friends who lovingly volunteer themselves as my “guinea pigs” and offer their honest opinions. Enjoy!
BREAKFAST COOKIES OF CHAMPIONS
3/4 cup pitted dates
3 cups rolled oats
1 1/2 cups smooth RAW almond butter
1/2 cup shredded unsweetened coconut
dash of cinnamon
1/4 tsp sea salt
3/4 cup 100% all-fruit preserves {I used mixed berry}
- Place dates in medium bowl, cover with hot water and soak for 10 minutes then drain.
- In food processor, pulse oats until coarsely ground; transfer to large bowl and set aside.
- Mix drained dates well with wooden spoon, they should “dissolve” and become like a batter.
- Combine dates, almond butter, coconut, cinnamon and salt.
- Add date mixture to oats and stir until well combined.
- Roll dough into 24 balls, transfer them to a parchment lined/wax paper tray then make an indentation with back of teaspoon in each cookie/ball.
- Fill indentation with a portion of fruit preserves and chill for at least an hour before eating.
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LOVE them.