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Everything But the Kitchen Sink Breakfast Cookies

These dreamy cookies are loaded with the most mood-boosting ingredients and actually good any time of day! You can customise them with your favorite combo of flours, nut butters, dried fruit, and make them exactly how you like. The only requirement? You sit & savour each bite.

This recipe is the brainchild of Ruth Elnakave, founder of JOYÀ, and one of my recent podcast guests. She’s on a mission to empower people to find the JOY in wellness. Listen to the episode while whipping up a batch of cookies!

INGREDIENTS

Makes 18 to 20 cookies

¾ cup oat flour (or ¾ cup cassava flour for grain-free option)
½ cup almond flour or almond meal
½ cup rolled oats (or ½ cup buckwheat or quinoa flakes for grain-free option)
½ cup pecans, chopped
¼ cup coconut sugar
¼ cup dried unsweetened shredded coconut
¼ cup dried apricots, chopped OR ¼ cup dried cranberries or dried cherries
3 tablespoons high-quality dark chocolate, chopped (For JOYÀ use code “Elise20” for 20 percent off)*
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons hemp seeds
¾ teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda

Wet:
2 tablespoons ground flax
¼ cup water
¼ cup nut butter of choice
¼ cup virgin coconut oil
¼ cup maple syrup
1 teaspoon pure vanilla extract

NOTES:

* Use code “Elise20” for 20 percent off your entire order at JOYÀ, including elixirs and teas

**Be sure to use organic/unsulfured dried fruit. Use apricots if using peanut butter and use cranberries if using almond butter (see “wet” ingredients).

***Make sure nut butter is the drippy kind. If it’s not, add another 1 tablespoon coconut oil to the wet ingredients.

These dreamy cookies are loaded with the most mood-boosting ingredients and actually good any time of day! You can customise them with your favorite combo of flours, nut butters, dried fruit, and make them exactly how you like. The only requirement? You sit & savour each bite.

This recipe is the brainchild of Ruth Elnakave, founder of JOYÀ, and one of my recent podcast guests. She’s on a mission to empower people to find the JOY in wellness. Listen to the episode while whipping up a batch of cookies!

INGREDIENTS

Makes 18 to 20 cookies

¾ cup oat flour (or ¾ cup cassava flour for grain-free option)
½ cup almond flour or almond meal
½ cup rolled oats (or ½ cup buckwheat or quinoa flakes for grain-free option)
½ cup pecans, chopped
¼ cup coconut sugar
¼ cup dried unsweetened shredded coconut
¼ cup dried apricots, chopped OR ¼ cup dried cranberries or dried cherries
3 tablespoons high-quality dark chocolate, chopped (For JOYÀ use code “Elise20” for 20 percent off)*
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons hemp seeds
¾ teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda

Wet:
2 tablespoons ground flax
¼ cup water
¼ cup nut butter of choice
¼ cup virgin coconut oil
¼ cup maple syrup
1 teaspoon pure vanilla extract

NOTES:

* Use code “Elise20” for 20 percent off your entire order at JOYÀ, including elixirs and teas

**Be sure to use organic/unsulfured dried fruit. Use apricots if using peanut butter and use cranberries if using almond butter (see “wet” ingredients).

***Make sure nut butter is the drippy kind. If it’s not, add another 1 tablespoon coconut oil to the wet ingredients.

METHOD

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a small bowl or cup, whisk together the ground flax and water and set aside to gel into a flax “egg”.

In a large bowl, combine all of the “dry” ingredients.

In a small saucepan over med-low heat, add nut butter and coconut oil and heat until just melted, whisking to combine. Remove from the heat, add remaining “wet” ingredients to the saucepan (including the flax egg) and whisk well to combine. Pour wet mixture over the dry ingredients and stir well with a wooden spoon until dough comes together and no dry spots remain.

Using a large (4 tablespoon) cookie scooper, scoop dough onto the baking sheet, leaving 2 inches between the cookies. Flatten each cookie slightly with the palm of your hand. Bake for 12 minutes until browned around the edges. Let cookies cool on the baking sheet for 4 minutes before transferring to a cooling rack to cool completely.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.