Breakfast, Cookies

Almond Butter Oatmeal cookies

A 5 ingredient wonder ! This is cookie is rich and moist and guilt-free ! So here goes !

Mix the following in a bowl:

1 cup quick-cooking oats

1/4 honey

1/4 crunchy almond butter (use smooth if you like)

2 eggs

2 tsp of ground cinnamon

Drop batter to form cookies, I made 5 large cookies for breakfast, you could get a dozen small cookies.

Bake at 350F for 20-25 minutes.

Enjoy with coffee or a cold glass of  milk !

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Breakfast, Brunch

Cranberry Almond breakfast bars

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There is something about baked goods that just sounds delicious and sinful. I have always been a fan of scones, muffins and bakery treats for breakfast. However, my tummy is not that happy with them. Trying to be careful of what I eat for breakfast, I have been experimenting with different types of “bakes”. This is a gluten-soy-lactose free breakfast bar that turned out really great !
Ingredients:
¾ cup of oatbran
½ cup creamy almond butter
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
2/3 cup shredded coconut (sweetened)
1 cup dried cranberries

Method:
Preheat oven to 375F
In a 2 cup measuring cup, measure out almond butter, eggs and milk-add to a mixing bowl and whisk thoroughly.

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Next add the oat bran, baking soda, baking powder and mix well.

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Stir in the cranberries and coconut at the very end.
Pour batter into a greased 9”x9” baking pan.
Bake for 20 minutes.

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Serve warm with a drizzle of honey, agave or maple syrup—it would also taste good with yogurt and fresh berries !

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Cookies

Maple Almond Butter cookies–Christmas Cookies #12

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  •         1  cup natural creamy almond butter
  •        3/4  cup maple syrup
  •         6  tablespoons unsalted butter, softened
  •         2  teaspoons pure vanilla extract
  •         2   eggs
  •         3  cups whole wheat pastry flour
  •         1 1/2  teaspoon baking soda
  •         1/2  teaspoon fine sea salt
  •         1/2  cup turbinado sugar

In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.

Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake for 12 minutes, and then set aside to let cool completely.  Store in an airtight container for up to 1 week.