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Breakfast Cookies

Breakfast Cookies

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Serves: 6 (serving size 2 cookies)

INGREDIENTS

  • 1 ¼ cup Old Fashioned oats
  • ¾ cup whole grain flour (whole wheat, buckwheat, rye) or almond or coconut flour—or combination of these
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 large banana (½ cup mashed)
  • ½ cup almond butter (or peanut or other nut butter)
  • ½ cup unsweetened applesauce
  • ¼ cup unsweetened almond milk
  • 1 Tablespoon maple syrup
  • 2 Tablespoons ground flax seed
  • 1 teaspoon vanilla
  • 1 cup mix ins of your choice: fresh or frozen fruit (blueberries, strawberries, apple, peaches, pears), dried fruit (raisins, dried apricots or cranberries), chopped nuts or seeds (walnuts, pecans, almonds, pumpkin seeds, etc)–I often do ¼ cup nuts and ¾ cup fruit (dried/fresh/or frozen)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients in a large bowl: oatmeal, flour, baking soda, cinnamon, and salt. Stir well.
  3. Combine wet ingredients in a blender or food processor: banana, almond or other nut butter, applesauce, almond milk, maple syrup, flax seed, and vanilla. Process/blend until pureed (about 1-2 minutes).
  4. Add wet ingredients to dry ingredients in bowl and stir just until combined. Gently stir in mix ins (don’t over-mix or it will make them less fluffy). Note: dough will be thick and sticky.
  5. Shape dough into 12 mounds and slightly flatten on a cookie sheet that is covered with parchment paper or sprayed with cooking spray.
  6. Bake in oven at 350 degrees for 14-16 minutes or until cooked through (fork or knife comes out clean).