Breakfast Cookies
Delicious cookies that are nutritious enough to have for a breakfast on the go, or for a filling afternoon snack
- 2 bananas (mashed)
- 2 eggs
- 1 carrot (grated)
- .5 cup (120g) almond butter
- 2 TBSP coconut oil
- 2 TBSP maple syrup
- 1.5 cups (135g)` oats (gluten free)
- 1 cup (120g) almond flour
- 1/4 cup (30g) pumpkin seeds
- 2/3 cup (100g) raisins
- 1 tsp cinnamon
- 2 scoops unflavoured protein powder (optional)
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Preheat oven to 350ºF (175ºC).
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In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter, coconut oil and maple syrup. Mix well.
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In another bowl, mix together oats, almond flour, pumpkin seeds, raisins and cinnamon.
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Combine wet and dry ingredients and mix well. Using clean hands, form dough into large cookies and place on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies are golden brown.
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Remove and let cool completely before storing in an airtight container or in the freezer. Enjoy!