Makes about 20-24 cookies
The main inspiration for these cookies is my son, whom I like to refer to as a “selective” eater. It’s always been somewhat of a challenge to get him to eat a healthy breakfast, and now, more than ever, as he becomes a teenager, a good breakfast with protein and healthy fats to power him through the day as well as stabilize those mood swings is essential!! These cookies fit the bill! They’re packed with amazing ingredients, chewy, rich, sweet and all around delicious! Gluten-free, dairy-free and KID APPROVED!
1 cup almond butter
½ cup honey
1 tsp. vanilla extract
2 1/4 cups old fashioned oats
1/4 cup ground flaxseed
1 tbsp. hemp seeds
1 tbsp. chia seeds
1 tsp. cinnamon
2 tsp. baking soda
½ tsp. salt
½ -3/4 cup raisins
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silpat baking mats. https://www.amazon.com/dp/B00Y5VO6HS/ref=dp_cerb_2
In a large bowl, stir together the almond butter, honey and vanilla until smooth. Then add in the oatmeal, flaxseed, chia, hemp, cinnamon, baking soda, and salt. Stir mixture very well. Finally stir in the raisins.
Form 2 tbsp. (approximately) of dough into balls and place a few inches apart on the baking sheet. Slightly flatten each cookie with the palm of your hand.
Bake for about 15 minutes or until golden brown. Let cool for at least 15 minutes on baking sheets before transferring to wire rack or plate to cool completely.
Cookies can be stored in an airtight container at room temperature for about 4 days or in the refrigerator for up to a week.