Cranberry Chocolate Chip Breakfast Cookies

• 1 cup Shelled Walnuts
• 1 cup Raw Unsalted Almonds
• 2 Tablespoons Honey
• 1 teaspoon Vanilla
• 1 Egg
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Salt
• 1/2 cups Dried Cranberries
• 1/4 cups Dark Chocolate Chips
• 1 Tablespoon Chia Seeds
• 1/2 cups Rolled Oats

1. Preheat oven to 350u0b0F. Spread walnuts and almonds onto baking sheet (over parchment paper if you have it). Toast nuts for 8 minutes, stirring halfway.
2. Place toasted nuts in the food processor and process until smooth, up to 5 minutes. Add honey, vanilla, egg, baking soda, cinnamon and salt to processor and blend until well combined, about 2 minutes.
3. Transfer mixture to a medium bowl. Fold in cranberries, chocolate chips, chia seeds and oats. Use a small spoon or cookie scoop and roll portions of dough into balls. Place on cookie sheet with parchment paper, then lightly flatten with the palm of your hand.
4. Bake for 8 minutes or until edges are slightly golden brown. Cool on cookie sheet for 10 minutes before eating.

walnuts, honey, vanilla, egg, baking soda, cinnamon, ubc, cranberries, ubc, chia seeds, rolled oats

Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-chocolate-chip-breakfast-cookies/ (may not work)