Best Breakfast Cookie

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Back to school breakfast cookies recipe - 1 cup of crunchy almond butter, 3/4 cup ripe mashed banana, 1 1/2 cups oats, 3/4 cup blueberries, baking soda and sea salt. Simple ingredients and easy recipe. Follow Me on Pinterest

School is back and these tasty treats will top your list for a healthy, yet easy to make snack on a busy schedule. They are gluten, dairy, egg and peanut free. Great for any class with those o so familiar allergy limitations. Oh, and best of all… they taste amazing! My kids love them. The almond butter and oats give them the chewiness, and the ripe bananas give them the moisture and sweetness. The blueberries tie all those components together with their tart sweet flavor, taking away the need for any added sweetener. Yum yum yum.

I hope you enjoy!

Recipe: Breakfast Cookies

Ingredients

  • 1 cup crunchy almond butter (gives a nice crunch)
  • 3/4 cup ripe mashed banana
  • 1/4 tsp. baking soda
  • pinch sea salt
  • 1 1/2 cups old fashion oatmeal
  • 3/4 frozen wild blueberries ( I got mine at Trader Joe’s. These are smaller then regular)

Instructions

  1. In a large bowl combine the almond butter, mashed banana, baking soda and sea salt. Stir until smooth.
  2. Next, add the oats and stir.
  3. Lastly, fold in the blueberries (if you fold more than  2 -3 times you’ll have a blue batter) Immediately add the batter to the baking sheet forming the cookies.
  4. Press the cookies down a bit and shape the edges. This batter will make 12 cookies.

Preparation time: 10 minute(s)

Cooking time: 350 degrees for 18-20 minute(s)

Diet type: Vegan

Diet tags: Reduced carbohydrate, Gluten free

Number of servings (yield): 12

 

 

 

 

 

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This entry was posted in Recipes.

5 thoughts on “Best Breakfast Cookie

  1. What temperature do you cook these at? Or do they sit out and “set”? It says 18 to 20 minutes to cook, but no oven setting, so I’m confused. Sorry, Thanks for the recipe, they look delicious. Once I find this out, I’m totally making them!

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