I don’t think anyone would complain about having cookies for breakfast ❤

Ingredients

-1 1/4 Cup gluten free rolled oats, not the quick cooking ones

-1 teaspoon ground cinnamon

-1/2 teaspoon baking soda

-1/2 teaspoon pink himalayan salt

-1/2 Cup almond flour

-1/4 Cup brown rice flour

-1 large ripe banana, mashed

-1/2 Cup smooth almond butter, stirred

-3 Tablespoons maple syrup

-2 Tablespoons ground flaxseed

-3 Tablespoons coconut oil

-1 teaspoon pure vanilla extract

-1 Cup add ins of your choice: dried blueberries, cranberries, raisins, pumpkin seeds, chopped walnuts, sliced almonds, etc

Directions

-Preheat oven to 350°F. Line a baking sheet with parchment paper & set aside

-In a large bowl, stir together the rolled oats, cinnamon, baking soda, salt, almond flour, & brown rice flour until combined

-In a food processor, combine the banana, almond butter, maple syrup, ground flaxseed, coconut oil, & vanilla. Process on high until the mixture is smooth

-Scrape the almond butter mixture into the large bowl with the oats & flour mixture. Throw your add ins into the large bowl. Stir the mixture with a spatula until you have a unified & ver stiff cookie dough

-Drop 2 Tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the baking sheet into the oven & bake until lightly golden brown, about 15 – 17 minutes. Cool cookies completely on cool rack before storing in an airtight container *The cookie dough was extremely sticky so I had to wet my hands with water before handling*

-These will last on the counter for 5 days. You can also wrap each cookie individually with plastic wrap & freeze them

XOXO