Peanut Butter Breakfast Cookie
Ingredients
- 1 egg
- 1 cup dates, pitted (Medjool preferred)
- 1 cup peanut butter*
- 1/4 cup dried apricots
- 1/4 cup shredded, unsweetened coconut
Instructions
- Place 1 egg & 1c pitted dates in a blender or food processor. Blend until smooth (3-4 minutes).
- Add in 1c peanut butter, blending until mixed through. Stir in ¼c chopped dried apricots & ¼c shredded coconut.
- Drop by spoonfuls (best to use a 1.5T ice cream scoop) onto an oiled baking sheet.
- Bake in 325 F oven for ~12-15 minutes.
Notes
*Note: read all ingredient lists: avoid added sugars. Look for single ingredient peanut butter (or peanuts + salt). For Paleo version use almond or cashew butter.