Breakfast Cookies with Honey

With seasons on the verge of changing and no sweet daughters to cook for in the house, I can get confused about what I want to eat for breakfast. Hot or cold, sweet or savory, one egg or oatmeal? Am I the only one who struggles with this basic decision?

Incoming! A scrumptious whole food cookie that just might be a seasonal solution to breakfast confusion. If not for breakfast, an amazing snack anytime day or night.

Ingredients:

• 2/3c. Cooked cool quinoa
• 1/2c. Rolled oats
• 1/4c. Raw pumpkin seeds
• 2tbsp. Hemp seeds
• 2tbsp. Chia seeds
• 1/2c. Tahini 
• 1/4c. Hot Eric Honey - I used Chai 🐯
• 1/4tsp. Baking soda
• 1/4tsp. Salt
• 1/4c. Mini chocolate chips or currants or another diced dried fruit.

Directions:

• Set the oven to 350. Makes 12 cookies.
• Line a baking sheet with parchment or Silpat.
• I just tossed everything together and stirred really well.
• You may need to warm your tahini and or Hot Eric Honey to measure and drizzle in.
• I formed 12 balls and then flattened them down with my fingers. They don’t spread while baking.
• Bake for 15 minutes and cool on the baking sheet

Voila! I’m going to freeze mine and pull them out at peak breakfast confusion. (12 cookies equals 1 teaspoon of honey per cookie, they are only mildly sweet, lots of protein and fiber. Win.)