Yesterday it was my turn to bring a breakfast snack to Bible study. I am not one who stops by Krispy Kreme on the way into the church, so I decided to make some yummy breakfast cookies. Ones that my girlfriends would love! I have tried numerous breakfast cookie recipes before and either ended up throwing the batter out or tried to pawn them off to anyone who came to visit. These were an absolute hit! Even one of the gals who first took half a cookie quickly came back for the remaining half after taking a bite! WINNER
Healthy Breakfast Cookie
Breakfast Cookie
Ingredients
- 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
- Wet Ingredients:
- 2 large (or 3 small) bananas, mashed
- ¼ c. extra virgin olive oil
- 1½ tsp. vanilla extract
Instructions
- 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 cookie shape – I placed some of the batter in a measuring cup and plopped it onto the cookie sheet. Bake at 350 for about 20 minutes or until edges are golden brown.
