If you love the little, crunchy Italian amaretto cookies, you’ll adore my new spin on the classic.  Amaretto is brightened with lemon zest and juice, and given a depth of sweetness from dried apricots and dates.  Made with oats, these cookies make a great breakfast, too!  Cookies for breakfast?  I won’t tell ;)

What (your ingredients):

12 dried apricots

6 dates, pitted

Zest and juice from 1 lemon

1/4 teaspoon salt

1 teaspoon almond extract

1 cup rolled oats

How (your directions):

Preheat oven to 350° F.  Grease a baking pan with coconut oil or nonstick spray.

Add all ingredients to food processor.  Pulse until it forms a sticky consistency, that binds when pinched between two fingers.

Roll dough into 12 balls, then press down gently with your palm.

Bake for 18-20 minutes, and allow to cool on wire rack.

Enjoy warm from the oven!  Store in sealed container for up to 5 days.

Why (the science):  Cookies that are incredibly sweet without any additional sugar?  Fiber from oats?  On the go energy?  That’s an incredible cookie!