Oat and Cashew Butter Breakfast Cookies

This recipe does the impossible: creates a chewy, delicious, nutritious cookie that can be successfully passed off as breakfast! These cookies include gluten-free oats, all natural sweetener and creamy and protein-packed cashew nut butter. If you’re looking to add something a little extra to the mix may we suggest including a cup of chopped dark chocolate, pecans or walnuts.

6 tablespoons pure maple syrup
1/2 cup cashew butter
1/4 cup coconut butter
1 1/4 cups oat flour
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup rolled oats
Pinch of sea salt flakes
Optional Mix-ins:
Raw pecans, roughly chopped
Raw walnuts, roughly chopped
High quality dark chocolate, roughly chopped

Preheat oven to 350˚F. Line a large baking sheet with parchment paper; set aside.
Add the maple syrup to a small saucepan set over medium heat. Heat just until the syrup starts to boil then off the heat and whisk in the cashew butter and coconut butter; set aside.
Add the oat flour, sea salt, baking soda, and ground cinnamon to a large mixing bowl and whisk to combine. Create a well in the center of the dry ingredients and add the wet ingredients; stir until combined.
Add the oats and any mix-ins and stir until evenly dispersed. Using a 1/4 cup stainless steel scoop, drop the dough onto the prepared baking sheet and gently flatten with the palm of your hand. Sprinkle with sea salt flakes, if desired. Bake cookies at 350˚F for 10-12 minutes. Cookies will keep in an air tight container for up to three days.