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Apricot Pistachio Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • If you prefer less nut texture, you can blend up the pistachios to more of a fine chop.
  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.