These breakfast cookies are the perfect on-the-go option to get you and your
family going in the morning. “It’s everything good and healthy that you would
have in a breakfast,” Melody Larsen, the owner of Sassy’s Cafe & Bakery, said.
“We’re just doing it in cookie form. … You can feel good about sending your kid
to school having that for breakfast.”
Sassy's Cafe and Bakery is in Mesa, Arizona.
2 cups chopped pecans
3 cups old-fashioned oats
2/3 cup whole wheat flour
1 cup ground flaxseed meal
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1 cup almond butter
1/2 cup blue agave nectar
2/3 cup brown sugar
2 teaspoons vanilla extract
1 cup golden raisins
1 1/2 cups semisweet chocolate chips
Mix together all dry ingredients in a bowl and set aside.
In a separate bowl, mix together almond butter, coconut oil, blue agave
nectar, brown sugar, eggs and vanilla extract. Mix until all ingredients are
Add dry ingredients and mix together.
Fold in raisins and chocolate chips. Dough will be a thick consistency.
Scoop dough balls onto parchment covered baking tray and bake in 350
degrees F oven for 11 minutes.
Yield: 3 dozen 2-ounce cookies
Can be placed in an airtight container for up to five days. They freeze well!