PALEO BREAKFAST TO-GO COOKIES

Ingredients:

1/2 cup desiccated coconut
2 tbsp pepitas & sunflower seeds
2 tbsp almond meal
1/3 cup rolled quinoa flakes
1 tbsp cacao nibs or goji berries
1 tsp vanilla essence
2 tbsp organic peanut butter
1 tbsp organic rice malt syrup
2 tbsp butter

NOTE: Recipe makes 12 small cookies

1. Preheat oven at 180 degrees celsius.

2. Add all ingredients to a bowl and mix with hands until sticky when pressed between the fingers. Add a little bit more sweetener if the mixture does not stick together.

2. Line a baking tray or use a non-stick muffin tray.

2. Scoop 1 tbsp of cookie mixture, roll into balls and firmly press almond into the cookie dough to sit in each hole of the muffin tray.

2. Bake in the oven for approximately 30-45 minutes.

2. Keep the cookies in an airtight container.

MORE RECIPES?    Lemon Chia Cake    |    Chia Seed Pudding    |    Amazeballs    |    Choc Cashew Milk