Several years ago, we offered a very popular Breakfast Cookie. We've updated that recipe for home kitchens and pass it along to you!
2 Cups Rolled Oats (Not Quick Oats)
1 Cup Almond Flour
1/8 Cup Chia Seeds
1 tsp Baking Soda
1 tsp cinnamon
1/2 tsp salt
2 large ripe bananas, mashed
1/2 half cup cashew butter
1/4 cup avocado oil
1 tsp. vanilla
1 cup dried cranberries or cherries
1/2 cup shredded coconut
1/2 cup chopped almonds, walnuts, hazelnuts or pistachios
1/4 cup dark chocolate chips
Preheat oven to 325
Whisk oats, flours, seeds, baking soda, cinnamon, salt.
In another bowl, whisk mashed banana, nut butter, oil, vanilla
Gently blend together both. Batter will be thick and sticky.
Fold in coconut, fruits, chocolate, nuts.
Line cookie sheets with parchment.
Scoop heaping tablespoons of batter onto parchment.
Gently roll each into a ball and pat into round, thick cookie shape. There will be minimal spread or rise as the cookies bake.
Bake 15 minutes or until lightly browned.
Remove to wire rack and cool.
Cookies can be stored for 3 days in an airtight container.
We prefer to wrap individually and freeze. Two cookies make a satisfying breakfast or snack.
Recipe Adapted from Jen Hansard