Super Seedy Breakfast Cookies

Makes 12-16 cookies

1 stick unsalted butter, melted

½ cup almond butter, roasted & unsweetened (365 Brand or Once Again both work great)

⅓ cup + 1 tablespoon light brown sugar

3 tablespoons + 1 teaspoon maple syrup

1 ½ teaspoons vanilla extract

2 cups old fashioned oats

½ cup blanched slivered almonds, unsalted

½ cup pumpkin seeds, unsalted

¼ cup chia seeds

2 tablespoons sesame seeds

2 tablespoons hemp hearts

1 tablespoon + 1 teaspoon cornstarch

¾ teaspoon salt

½ teaspoon baking soda 

Heat oven to 350F and line 2 baking sheets with parchment paper.

In a large bowl, mix together butter and almond butter with a sturdy rubber spatula until smooth. Stir in light brown sugar, maple syrup and vanilla and mix until smooth.

Measure all dry ingredients into the bowl. Toss only the dry ingredients on top together with the spatula first before truly stirring them into the wet ingredients below. Mix until a wet yet firm, evenly distributed seedy mixture forms.

Scoop the dough into ⅓ cup or 2 ¾-oz cookie scoop rounds 3 inches apart from one another. Bake at 350F for 10-12 minutes or until the cookies spread and crackle, becoming golden brown at the edges.

For a flatter, crispier, every-bit-as-delcious cookies, flatten the dough round with the palm of your hand to create a puck.

Substitute any nut or seed with snacky pantry breakfast accoutrements of your choice!