Trail Mix Breakfast Cookies

These are just slightly sweetened and loaded with protein & fiber to keep you full & fueled without the sugar crash. Win! With just 3 ingredients in the cookie base, you can easily mix & match your favorite add-ins. I use one of my favorite immune-boosting combos of pumpkin seeds & goji berries, plus 88% dark chocolate for an antioxidant & iron boost. You can even leave the sugar out and swap out the oats for almond flour to make these paleo and Whole 30 friendly.

Makes 6-8 cookies

Ingredients

Cookie Base:

1/2 cup nut/seed butter* (I like to use a combo of tahini and almond butter)

2 tbsp coconut sugar, or sweetener of choice

1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water, let sit for 5 minutes)

Optional: 1 scoop collagen peptides

Mix-in’s:**

2 tbsp pumpkin seeds

2 tbsp goji berries (sub dried cranberries or raisins if preferred)

1/4 cup old-fashioned oats

3-4 squares of very dark chocolate, cut in half (the darker the more antioxidants, iron, & less sugar. I use 88%)

Directions

Preheat oven to 350 degrees. In a medium size mixing bowl, prepare the chia egg and let sit 5 minutes. Next add nut/seed butter and coconut sugar and mix together. Dough will be paste-like. Add all mix-ins except chocolate, and stir together. Use a tablespoon to measure 2 tablespoons of dough into your hand, roll into a ball, place on a cookie sheet, and press down to about 1/2-1 inch thick. Top with a half square of chocolate. Continue until all the dough is used. Bake for 10 minutes, remove from oven, and let rest on sheet pan for 10 minutes. Remove to a wire rack and let cool completely before enjoying! Will keep on counter for 2-3 days or in the fridge for 5 days.

*Use a pure nut/seed butter with no added oils or sugars. If using a sweetened nut/seed butter be sure to adjust for sweetness by using no or less coconut sugar.

**Additional mix-in ideas include: coconut flakes, nuts, sunflower seeds, flax meal, cacao bits, cinnamon, or any other of your favorite superfoods.