Breakfast Cookies

Yes, you read that right! Breakfast cookies are a thing!
This recipe is a great way to get things like oats, dried fruit and chia seeds in just a couple bites. Perfect if you love that stuff in your oatmeal but want something that travels a bit better.

These cookies do contain fresh bananas so I would reccomend either (a) eat these right away ;) or (b) refridgerate after a day or two.

Remember if you don’t have the exact items that I do feel free to swap things out like dried cherries instead of dried cranberries.

Give these beauties a try and let me know what you think!

Ingredients:

• 1 Banana, large

• 1 egg

• 1/2 cup Cranberries, dried

• 3 tbsp Maple Syrup

• 1 cup large flaked Rolled oats

• 1/2 tsp Baking powder

• 1 tsp Cinnamon

• 1/2 cup Oat flour

• 1/4 tsp Salt

• 2 tbsp Chia seeds

• 1/4 cup Pumpkin or sunflower seeds

• 1/4 cup chopped walnuts

• 2 tbsp Almond milk or other milk

• 3 tbsp Coconut oil or butter
  
  Instructions:
  

• Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.

• Stir in mashed banana, coconut oil, maple syrup, and milk until well blended. Let mixture rest for 4–5 minutes, giving time for the chia to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.

• Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.

• Bake for 15–18 minutes, or until cookies are lightly golden around the edges.