Everyone knows the best part about summer desserts (stone fruit or berry crumbles) is that addictively crunchy topping, of course. Everyone always wants more of it, per bite.

And by everyone, I mean me.

Always.

So this week, it was time to call it like it is. And make this thing–a thing, on it’s own. Cookie-ing it up.

But– with some good stuff in there too. Some good protein and healthy fat, all nestled in there too.

So you know, you can feel zero guilt when you break off that little piece for breakfast. Or dessert.

Or, until the entire plate is gone.

Honey-Butter + Oatmeal Cookies (GF)

Makes 12 cookies

1 cup almond meal

1 cup (GF) rolled oats

5 tablespoons grass-fed butter, melted

2 tablespoons raw local honey (or maple syrup), melted

2 tablespoons flax seeds

1 tablespoon chia seeds

1 teaspoon vanilla

pinch of sea salt

Directions:

Preheat oven to 375 and line a baking sheet with parchment paper.

Melt honey and butter in a small saucepan until it liquefies.

Add all ingredients to a small mixing bowl and mix well to combine. Form into small cookie balls and flatten slightly with your finger. Bake for 18-25 minutes until golden brown.

Store in an airtight container for up to 1 week.

Great served with ice cream, dipped in natural peanut butter, or with a thumbprint of jam in the middle!

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!