No-Bake Chocolate Peanut Butter Breakfast Cookies

Ingredients

• 1/2 cup dates, seeds removed and chopped into very small pieces
• 1/2 cup honey
• 1 1/3 cup peanut butter, crunchy or creamy (I usually use Jiff or Skippy)
• 1 tsp almond extract (optional, but delicious)
• 1 3/4 cup oats, quick cooking or old-fashioned
• 1/2 cup Naked Whey Protein Powder
• 1/2 tsp ground cinnamon
• 3/4 tsp table salt (1 tsp kosher salt)
• 1/2 cup roasted, lightly salted nuts, chopped into very small pieces
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup shredded coconut, sweetened or unsweetened

Instructions

1. 1

   Add the dates, honey, peanut butter, and almond...: Add the dates, honey, peanut butter, and almond extract to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high for 2 minutes.

2. 2

   In a seperate bowl, stir together the oats,...: In a seperate bowl, stir together the oats, protein powder, cinnamon, and salt to combine. Dump this mixture into the mixing bowl and beat for about a minute to incorporate.

3. 3

   Add the chopped nuts, chocolate chips, and shredded...: Add the chopped nuts, chocolate chips, and shredded coconut. Beat on medium-high for another two minutes so that the ingredients are very well combined. Stop the mixer and scrape down the sides of the bowl a few times; the mixture is sticky and will cling to the sides of the bowl.

4. 4

   Use a 1/4-cup measuring cup to scoop out...: Use a 1/4-cup measuring cup to scoop out portions of dough. Form the dough it into a ball, pressing it together in the palms of your hand, then flattening it slightly into a cookie shape.

5. 5

   Wrap the cookies individually in plastic wrap or...: Wrap the cookies individually in plastic wrap or parchment paper, then put in an air-tight container. Store in the refrigerator for up to 2 weeks. The cookies can also be frozen for up to 3 months.