These cookies are so healthy they can be eaten for breakfast! Top with some almond butter for an extra indulgent treat. To lower sugar content further, omit dried fruit add-ins. Enjoy!

INGREDIENTS

DRY INGREDIENTS

1 1/2 cups gluten free rolled oats
1/3 cup ground flax seed
1/3 cup almond flour or meal
1.5 scoop whey OR 2 scoops collagen protein powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder

WET-MIX INGREDIENTS

2 Tbsp raw local unfiltered honey
1/4 cup grass-fed butter melted (can also use coconut oil)
1 large egg (*must be room temperature, not cold)
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened applesauce

ADD-INS

3-4 medjool dates, pitted & chopped into small pieces
4 dried apricots, chopped into small pieces

DIRECTIONS

Preheat oven to 350 degrees F. Line 2 baking sheets with nonstick parchment paper.
Place 1 cup rolled oats in food processor, set aside other 1/2 cup. Process until mixture forms a fine flour.
In a large mixing bowl, whisk together oat flour that you just made in the food processor, as well as the remaining rolled oats, ground flax seed, almond flour, protein powder, cinnamon, sea salt, baking soda and baking powder. In a separate mixing bowl, whisk together all wet ingredients until smooth.
Pour wet ingredients into dry and gently fold with a spatula to mix evenly. Stir in chopped fruit add-ins. Use a 2 oz ice cream scoop form cookies. Place them on the baking sheet at least 1 inch apart. If you don't have a scoop, use approximately 2 tablespoons cookie dough.
Bake for 12- 14 minutes. Allow to cool 5 minutes before enjoying.