Breakfast Cookies

Print

With ImageWithout Image

Breakfast Cookies

Yield 8

Prep time

20 Min

Total time

20 Min

ingredients

• 1 cup rolled oats
• ½ cup oat flour
• ½ cup dried unsweetened cranberries
• ¼ cup pumpkin seeds
• ¼ cup ground flaxseeds
• 1 tablespoon chia seeds
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 bananas, mashed
• 3 tablespoons maple syrup
• 1 tablespoon unsweetened almond milk

Instructions

1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. Mix the oats, oat flour, cranberries, pumpkin seeds, flaxseeds, chia seeds, cinnamon, baking powder, and salt in a large bowl.
3. In a blender, process the bananas, maple syrup, and almond milk until smooth. Add to dry ingredients and thoroughly combine. Set aside for a few minutes, or until the batter has thickened slightly.
4. Wet your hands and form the batter into eight balls. Place at least 1 inch apart on the prepared pan. Flatten the balls with your hands or the back of a fork until they are about ½ inch thick.
5. Bake for 15 to 18 minutes, or until a toothpick inserted into a cookie comes out clean.

Nutrition Facts

Calories

220

Fat

7 g

Sat. Fat

1 g

Carbs

35 g

Fiber

7 g

Net carbs

28 g

Sugar

10 g

Protein

6 g

Sodium

145 mg

Cholesterol

0 mg