Breakfast Cookies

1 c protein oats

1 c almond flour

¼ c pb2 unsweetened

1/4c flax meal

1 T chia

1 tsp Ceylon cinnamon

½ tsp baking powder

¼ tsp sea salt

½ c unsweetened applesauce

3 T melted coconut oil

3T local honey

2 T cashew mylk

Vanilla

½ c raisins

¼ c pepitas

¼ c unsweetened cacao nibs

¼ c walnuts

¼ c shredded carrots

Mix dry ingredients in bowl of stand mixer.  Add liquid ingredients and mix to cookie dough consistency.  Slowly mix in the dried fruit, nuts and seeds, carrots and nibs.

Using a cookie scoop (3-4oz) place 6 scoops of cookie dough evenly spaced on parchment lined cookie sheet. Repeat with remaining dough.  Bake at 350 for 12-15 min. Let cool for 10 minutes before removing from sheet pan to a plate. Continue to cool.