These Breakfast Cookies are full of nutritious ingredients, perfect to get your day going! If you are tempted to skip breakfast, grab one of these. I make them ahead and keep them in the fridge or freezer.
- 1½ cups gluten-free oats
- 1 c. coconut flakes
- ½ tsp. Himalayan pink salt
- 1½ tsp. cinnamon
- ½ tsp. allspice
- ¼ c. of almond meal
- ⅔ c. chopped nuts – I used hazelnuts, cashews, and almonds
- ½ c. chopped dates
- ½ c. raisins
- 2 large (or 3 small) bananas, mashed
- ¼ c. extra virgin olive oil
- 1½ tsp. vanilla extract
In a large bowl, combine all ingredients except wet ingredients and blend well until evenly mixed. In another bowl, combine oil, banana and vanilla extract. Mix in with the dry ingredients until mixed well. Take a large spoon full and make a cookie shape – I placed some of the batter in a 1/4 cup measuring cup and plopped it onto the cookie sheet. Bake at 350 for about 20 minutes or until edges are golden brown.
I have a LOT of healthy recipes that help us treasure our temples! What would you like to see on my blog? Comment below!