Cookies for breakfast? I’m in. These you can feel good about eating. They are packed with healthy ingredients and all sorts of goodness like flaxseed meal and almond butter and oats and whole wheat flour..but the fact that they’re cookies definitely helps me get out of bed…I’m serious.
These are perfect to make over the weekend to have ready for the week for when you are on the go. I eat them for pre-workout energy too..they’re perfect. Sometimes I don’t feel like having a full blown breakfast before I work out, I usually split it up. I’ll have a breakfast cookie or two, (or three), or a slice of toast with avocado or some type of nut butter from my ridiculous collection, and then eat something more substantial after my workout. But seriously make these. They are super easy and very adaptable. You can substitute peanut butter for the almond butter, any dried fruit for the cranberries, walnuts or pecans for the almonds, applesauce or pureed pumpkin for the banana, etc. The list goes on!
Makes 12 cookies.
1 1/4 c. whole wheat pastry flour
heaping 2/3 c. rolled oats
1/4 c. ground flaxseed
1 large banana, mashed
2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. coconut oil, melted
1/3 c. almond butter (I used coconut almond butter but you can sub peanut butter, cashew, or sunflower butter)
3 T. pure maple syrup
1/4 tsp. allspice
2 tsp. cinnamon
1/2 c. dried cranberries
1/4 c. sliced almonds
Preheat oven to 350℉.
Combine flour, oats, ground flax, baking powder, salt, allspice, and cinnamon in a medium bowl and whisk together. In a microwaveable safe bowl, melt the coconut oil and almond butter together in 30 second intervals. (May only need 30 seconds depending on your microwave). In a separate bowl, combine mashed banana, vanilla, and the melted coconut oil almond butter mixture. Add dry ingredients into wet and stir to combine. Dough will be thick. Fold in cranberries and almonds.
Scoop dough with a 1/4 c. measure and form into balls, and then flatten them a little into patties/discs and place on nonstick baking sheet. These cookies will not spread, they will stay in the shape you make them. Bake for 15 minutes, may be a little less depending on your oven. They will be slightly golden at the edges when ready. Let cool completely and store in an airtight container to enjoy for up to a week!
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