Healthy Breakfast Cookies with Dark Chocolate

Method

1. 1

   Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. 2

   In a large bowl, whisk the egg well. Add peanut butter, maple syrup, avocado oil, and vanilla extract, and whisk until smooth.

3. 3

   Add oats, almond flour, cinnamon, baking soda, baking powder, and salt. Mix thoroughly, ensuring everything is well combined.

4. 4

   Fold in dried cherries, sliced almonds, chocolate chips, chopped nuts, and hemp seeds.

5. 5

   Refrigerate dough for 30 minutes.

6. 6

   Scoop dough into 3-tablespoon portions (~50g each) onto baking sheets, spacing slightly apart. Flatten each mound gently.

7. 7

   Bake for about 20 minutes, until lightly golden and just set (they will firm up as they cool).

8. 8

   Let cool for 10 minutes before transferring to a wire rack.