Healthy Cookie Crisp
My version of the nostalgic COOKIE CRISP is full of fiber, protein & healthy fats for a balanced & insanely delicious breakfast. I’m over cereal being “part of a complete breakfast” (who’s with me?!).
Ingredients
- 1 2/3 cups Blanched Almond Flour
- 1/3 cup Hemp Seed Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1/4 cup Chopped Dark Chocolate
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Coconut Sugar
- 1/3 + 3T cup Nut Butter *see notes
- 1 tablespoon Almond Milk plus more for serving
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk all the dry ingredients together, then stir in the vanilla, nut butter, and coconut sugar until a dough, the texture of wet sand, forms.
- Use a 1/2 teaspoon and scoop a heaping spoonful of cookie dough and roll them into balls.
- Repeat the process until all the cookie dough is gone.
- Bake on a lined cookie sheet for 10-12 minutes.
- Enjoy straight from the oven with milk.
Notes
*I used coconut peanut butter, but any smooth, natural nut butter works perfectly.