Breakfast Cookie Recipe

Perfect paired with a hot cup of coffee, these cookies are a great healthier swap for the traditional breakfast indulgences: pancakes, waffles, donuts. Bonus: they’re grab-and-go AND they’re easy to meal prep!

Ingredients

• 3/4 cup grassfed butter, softened 1 1/2 sticks
• 3/4 cup REAL maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups brown rice flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 3 cups rolled oats, my favorite are sprouted options for optimal digestion
• This recipe has 1/2 cup unsweetened dried organic cherries, but you can customize with shredded coconut, chia seeds, chopped nuts, etc!

Instructions

1. Preheat oven to 350 degrees.
2. Mix softened butter and maple syrup until fully blended. Then, add eggs and vanilla, and whisk until combined.
3. In a second bowl, fully combine brown rice flour, baking soda, cinnamon and salt. Then, in increments, pour flour mixture into liquid mixture, until fully blended.
4. Using a rubber spatula, add oats and additional add-ins (if using); fold into the dough until combined.
5. Drop dough by rounded tablespoonfuls onto cookie sheet lined with parchment paper. Bake 12-14 minutes or until light golden brown.
6. They will feel soft, so let cool on baking sheet for at least 5-10 minutes to harden.
7. Enjoy!