Name: Raspberry Breakfast Cookies
Ingredients: 3 cups Almond Flour; ¾ cup Maple Syrup; 1 tsp Baking Soda; 1 tsp Salt; ½ tsp Cinnamon; 2 Chia Eggs; 1 tsp Vanilla Extract; ½ cup Almond Butter; ¼ cup Coconut Milk; 1 cup Raspberries

Yields1 Serving

3 cups Almond Flour

¾ cup Maple Syrup

1 tsp Baking Soda

1 tsp Salt

½ tsp Cinnamon

2 Chia Eggs

1 tsp Vanilla Extract

½ cup Almond Butter

¼ cup Coconut Milk

1 cup Raspberries

Preheat oven to 375°

Prepare chia eggs

In a bowl combine the flour, baking soda, salt, and cinnamon

Mix the syrup, chia eggs, vanilla, almond butter, and coconut milk

Stir in the dry ingredients

Add the raspberries. Stir to combine

Let sit 2-3 minutes

Line baking tray with parchment paper

Place scoops of 1 TBS each and flatten the top if needed

Bake for 13-15 minutes

Allow to cool for 5 minutes before removing from baking sheet

Cool completely on wire racks

Ingredients