Caution: This giant, no-bake, gluten-free breakfast cookie for one might give you superpowers. In fact, it might cause you to levitate off of your chair at work. It’s a protein-packed, super-healthy treat that’ll fuel you up for the day ahead. (And did we mention you can make a bunch in advance and stash them in your fridge for the week?)
½ cup rolled oats
2 tablespoons unsweetened coconut flakes
2 tablespoons almond flour
1 tablespoon unsweetened cocoa powder
Pinch ground cinnamon
Pinch fine sea salt
3 tablespoons almond butter
1 tablespoon agave syrup
2 tablespoons almond milk
¼ teaspoon pure vanilla extract
2 tablespoons chocolate chips
2 tablespoons raw almonds, roughly chopped
1. In a medium bowl, stir the oats, coconut flakes, almond flour, cocoa powder, cinnamon and salt together.
2. Add the almond butter, agave, almond milk, and vanilla and mix until a thick batter forms. It should be homogenous and stick together when squeezed between your fingers. If needed, add more almond milk 1 teaspoon at a time to bring the mixture together.
3. Line a medium plate with parchment paper. Place the batter onto the paper and use your hands to form the mixture into a cookie shape. Press the chocolate chips and almonds into the surface of the cookie.
4. Wrap the cookie in plastic wrap and refrigerate for 30 minutes—this will help the cookie firm up. Serve immediately, or keep in the refrigerator for up to 1 week.