In a perfect world you can eat dessert any time of the day without feeling guilty or whatever about it. There even exists such a thing as the “Cookie Diet” that taps into this desire.
Well, I don’t know about you, but I am not quite living in that perfect world… But these almond power cookies come pretty close to being a guiltless any time treat. They are made without gluten, grain, or refined sugar. And they’re chock full of protein and fiber (from the chia seeds).
These vegan cookies are sweetened with agave, although you could use maple syrup, as the original recipe calls for. They’re light and crisp, and yes, you can eat them guilt-free for breakfast.
1 1/2 cups almond meal
1/2 cup pecans, finely chopped
1/3 cup unsweetened shredded dried coconut
1/4 cup agave or maple syrup
1/4 cup coconut oil, melted
1/4 cup dried cranberries or raisins (optional)
1 tablespoon chia seeds (optional)
Pinch of sea or Kosher salt
Preheat oven to 350 degrees. Mix all ingredients together. Take about 1.5-2 tablespoons of dough, roll into a ball, and then flatten on parchment- or silpat-lined baking sheet. Bake until aromatic and slightly browned at the edges, about 12-20 minutes (depending on the size of your cookies). Transfer to cooling rack. They will crisp up as they cool.