Almond Butter and Cacao Granola Breakfast Cookies

I usually work at home where my go-to-breakfast is a hot bowl of oatmeal. However, when I have to head to the office, I don't always have time to prepare a hot breakfast. On these days, I grab something to go... like one of these Almond Butter and Cacao Granola Breakfast Cookies. The base for these chewy cookies is oatmeal; and they're loaded with toasted coconut flakes, toasted sliced almonds and cacao nibs. Raw cacao nibs is the purest form of chocolate that you can consume and a good source of antioxidants and fiber. They have a rich chocolatey flavor, but less sweetness than traditional chocolate chips. If you like a sweeter granola (or don't care for the taste of cacao), use chocolate chips instead of cacao nibs ;o)

Yield: 9 large cookies

Ingredients:

• 1/2 cup almond butter
• 1/4 cup raw honey
• 1/4 cup coconut oil, softened
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 3 cups rolled old-fashioned oats
• 2/3 cup coconut flakes, toasted
• 1/3 cup sliced almonds, toasted
• 1/3 cups cacao nibs

Directions:

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, mix together almond butter, honey, coconut oil, egg and vanilla; add rolled  old-fashioned oats and mix until thoroughly combined. Fold in toasted coconut flakes, toasted sliced almonds and cacao nibs.
3. Drop 1/3 cup ball of mixture onto baking sheet; flatten slightly. 
4. Place in preheated oven and bake about 30 minutes, or until firm.