Breakfast Cookies 2.0

Everyone that I've shown these pictures of Huka Falls to has asked the exact same question:  Was the water really that color in person?  I can assure you that it was.  I don't even know how to describe the color of this water: Ice blue? Glacial blue?  I'm still not sure how to label it so for lack of a better word, I'll just call it ... really blue.💙😅   ​

The falls were amazing and the hike to get there - equally impressive.  The trees along the path were tall and majestic and even hug worthy.  

Before we even started our hike to the falls we fueled up with Cathy's amazing breakfast cookies.  She made us the most delicious and nutritious breakfast cookies.  They were packed with so many healthy ingredients I don't think I could even list them all.😅  They were exactly the wholesome breakfast that we needed.  

I did my best to recreate Cathys breakfast cookie goodness when I got home from New Zealand and I got so carried away with adding all the whole grains and seeds that I could find in my pantry that I accidentally left out the oats.🤦🏻‍♀️  They were still super tasty and the lack of oats didn't stop me from eating them ALL.😂  
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If you're a recipes are just a suggestion kind of baker - this recipe is for you.  Use my recipe as a guide and choose the nut butter of your choice: peanut, cashew, almond or sunflower.  Add your favorite nuts, seeds and fruit: sunflower, pumpkin, chia, flax walnuts, almonds, pecans, peanuts, raisins, apricots or dates.  You even have sweetener options: syrup, honey, agave or coconut sugar.  I feel like you could make these once a week for a full year and never end up with the same cookie twice.😋

Breakfast Cookies
6 Tablespoons chia, flax and hemp seeds
5 Tablespoons cold water
1 cup flour
3/4 cup shredded coconut
1/2 cup quick oats
1/2 cup almond flour
1/4 cup coconut sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspon salt
1/2 cup almond butter
1/2 cup maple syrup
1/4 cup tahini
1/4 cup melted coconut oil
2 teaspoons vanilla
1 cup seeds and nuts (I used pumpkin seeds, sunflower seeds, slivered almonds and walnuts)
3/4 cup dried fruit (I used raisins and craisins)

Stir together chia, flax, hemp mix and 5 T water.  Let sit 10 minutes.

Stir together flour, coconut, oats, almond flour, sugar, cinnamon, ginger, baking powder, baking soda and salt.

​Whisk together almond butter, maple syrup, tahini, coconut oil and vanilla.  ​Whisk in chia, flax, hemp mixture.

Stir wet ingredients into dry ingredients. Stir in nuts, seeds and fruit. ​

​Scoop into large balls.  Flatten and place on silpat lined baking sheet. 

Bake 15 minutes at 350. 

Ciao!