July 26, 2016
Cookies for breakfast? Dreams really do come true. Almonds, oats, and pecans bring filling fiber and energizing protein, while raw honey and tahini act as a binder, eliminating the need for oil. Grab one on your way out the door in the morning, or serve with ice-cold milk for a hearty after-school snack.
Yield: about 24 cookies
Active Time: 10 minutes
Total Time: 20 minutes
3 cups rolled oats
1 1/2 cups almonds
2 1/2 cups coconut chips
1 cup pecans, plus extra for topping
3/4 cup tahini
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 cup raw honey
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Stir oats, almonds, coconut chips, and pecans together in a large mixing bowl, then transfer 4 cups of mixture to a food processor fitted with the blade attachment. Add tahini and process until roughly chopped. Return to bowl with the rest of the mixture, then add salt, vanilla, cinnamon, and honey and combine thoroughly. Compact mixture into 1 1/2-inch disks with your hands and place on prepared baking sheets. Place a pecan in the center of each cookie and bake in oven 20 minutes, or until golden.
Let cool on baking sheet. Store in an airtight container for up to 1 month.
Photo credit: Paul Delmont
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