Breakfast Cookies

I’m always looking for a quick breakfast in the morning! These are great when you’re in a hurry and so delicious!

1 cup walnuts (chopped in food processor)

1 1/2 cup rolled oats

1/3 cup flour (I used gluten free)

1/2 cup ground flax

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup almond or peanut butter

1/4 cup olive oil (or coconut)

1/4 cup raw honey

1/3 cup brown sugar (I used organic coconut palm sugar)

2 eggs

1 tsp vanilla

1/2 cup raisins

1/2 cup chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
3. Combine the almond butter, olive oil, honey, brown sugar, eggs, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
4. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
5. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.