Healthy Oatmeal Breakfast Cookies with Granola

Preheat oven to 400ºF.

Spread the almonds onto a small baking sheet, and the coconut flakes onto a separate sheet. Bake until they are both golden brown, about 5–8 minutes for the almonds and only 2–3 minutes for the coconut. They both burn quickly, so watch closely! Once toasted, reduce the heat to 325ºF and line a cookie sheet with parchment paper, or a Silpat.

In a large bowl, whisk almond butter, honey, applesauce and almond extract until smooth and creamy. Add the quick oats, granola, cacao nibs, pinch of salt and the toasted almonds and coconut. Stir until well-mixed and a sticky, thick dough forms.

Drop dough onto the prepared cookie sheet in 10 large mounds. Use a fork to press the cookies out about 1/3-inch thick. Make sure to use the fork to press in the sides around the cookie to make sure they stick together.

Bake at 325ºF until edges are golden and the top of the cookie feels “set,” about 23–24 minutes. Let cool completely on the pan. Devour!