Breakfast Cookies

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Oh. My. Word. This combination is one I just love! Our freezer has been stocked with these lovelies for the last month because something about the smell when baking them awakens the fall senses. They are perfect paired with a glass of milk or a cup of coffee to start your morning off on the right foot. They can also be a grab-and-go snack or a bedtime goodie. (Almost) as always, the ingredients are clean and pack a punch of nutritional value for you and your family. This recipe is a keeper!
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Breakfast Cookies

Ingredients


  • 3 cups rolled oats
  • 1 cup sliced almonds
  • 1.5 cups crasins
  • 2 mashed bananas
  • 2 eggs
  • 3/4 cup ground flaxseed meal
  • 1/3 cup honey
  • 1/4 cup coconut oil (melted)
  • 1.5 Tbsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with wax paper. In a medium sized bowl, combine all dry ingredients. In a large bowl combine all wet ingredients (except the bananas) and whisk. In a small bowl mash the bananas and add to the wet ingredients. Combine the dry ingredients into the wet ingredients and stir. Scoop about one inch balls of the mixture onto the baking sheet. Use a fork to gently press down the top and then press down again perpendicular to the first fork crease. Bake for 15-20 minutes.
  2. *Makes two dozen cookies.
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The Silpat Baking Mat is amazing! Check it out, if you haven’t yet! Happy Friday!