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