The Pioneer Woman Tasty Kitchen
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15-Minute Breakfast Cookies with a Strawberry Almond Milkshake

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Level: Easy

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Description

Soft, sweet and chewy with a freshly oven baked, melt in the mouth cookie taste and ready in just minutes!

Ingredients

  • FOR THE COOKIES:
  • 1 cup Almond Flour
  • ½ cups Shredded Coconut
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 6 Tablespoons Melted Organic Coconut Oil
  • ¼ cups Honey Or Vegan Honey
  • 2 teaspoons Pure Vanilla Extract
  • ½ cups Chocolate Chips
  • FOR THE STRAWBERRY SHAKE:
  • 1 cup Strawberries
  • 4-⅓ Tablespoons Agave Nectar
  • 2 cups Almond Milk

Preparation

Preheat oven to 180ºC (355ºF) and line a baking tray with greaseproof paper.

In a bowl, whisk almond flour, coconut, baking powder and salt. Make a well in the centre of the bowl and pour in melted coconut oil, honey and vanilla extract, mixing together with the dry ingredients until the mixture is nice and thick.

Fold in the chocolate chips before rolling the mixture into approximately 8-9 balls. Place the balls onto the baking tray and bake in the oven for 10 minutes before taking out and leaving to cool.

To make the milkshake, place strawberries in a bowl and mash with a fork until they are of a chunky jam or puree consistency. Add agave, stirring well. Place in a glass or jar and add milk. Stir or shake to evenly distribute the strawberry sauce.

Once cooled (you could place them in the fridge to cool further if you want), enjoy these sweet cooconut and chocolate chip cookies along with the cool, creamy milkshake.

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