I literally JUST made them and as I finished eating the last one I was already thinking of when I will make them next and how awesome and perfect they will be crumbled on top of ice cream or as an ice cream sandwich! THE POSSIBILITIES ARE ENDLESS. This recipe though, whoa baby, it is the tops. Needless to say when I see a new recipe of these bad boys I am going to try it out. Something about the crunchiness combined with the chewy factor and lets not forget the hint of cinnamon. Note – your kitchen WILL smell amazing at this point! Remove from oven and let cool.So, oatmeal cookies, pretty freakin delicious, right? I might be alone on this one, but I am pretty sure I have never met an oatmeal cookie that I didn’t like – unless there are nuts involved, but that’s a different story. I mean, many oatmeal cookies come with raisins, I hate raisins, EXCEPT when they are in an oatmeal cookie, for some reason the rest of the cookie balances out my hatred of the raisins (or I just act like a 5 year old and pick the raisins out 1 by 1). Repeat for the remainder of the batter.īake cookies for 20-25 minutes, or until edges are slightly brown. Place on cookie tray and lightly press down to slightly flatten. Scoop a heaping tablespoon into your hand and gently ball up the batter. Mix together until cookie batter is completely incorporated. Add in thickened flax mixture, raisins, almonds, and coconut flakes. In a large bowl add mashed bananas, rolled oats, almond butter, coconut oil, cinnamon, vanilla, sea salt, and coconut sugar. Stir to combine and let sit to thicken, about 5 or so minutes. To make a flax egg, place ground flax meal in a small bowl and add water. Either mash bananas with a fork until they are creamy or blend them for a few seconds. Preheat oven to 350° F and line a baking tray with parchment paper. Makes about 12 medium sized breakfast cookiesġ flax egg (1 tablespoon ground flax meal + 4 tablespoons warm water)ġ ½ cups rolled oats (gluten-free if necessary)ġ-2 tablespoons coconut sugar (optional for a hint of sweetness) Clearly, cookies for breakfast are a very good thing. The next batch disappeared even quicker than the first. The first time I made these cookies, they were gone in less than 12 hours. The bananas and flax egg bind the cookies together to create the perfect texture, while vanilla and cinnamon give heavenly flavor, and coconut sugar adds in the slightest hint of sweetness. Raisins are another source of fiber, while almonds, almond butter, and coconut oil boost the beneficial healthy fats in these cookies. Oats provide plenty of fiber, notably beta-glucan, a soluble fiber that has been shown to reduce overall cholesterol, decrease the risk of heart disease, and aid in proper digestion. Like oatmeal, these cookies are nutrient powered and filled with goodness. They’re especially great for tricking those you love into eating oatmeal in the morning, and even better, these cookies are super portable so you can take your breakfast anywhere. They’re incredibly delicious and filled with all sorts of whole food, plant based goodness to get your morning started. Breakfast cookies, that is.Ĭookies that in no way resemble oatmeal, but reap all the oatty benefits!Īs you can see, I’m slightly excited about these oatmeal raisin breakfast cookies. While frantically running out the door the other morning, cursing myself for not making overnight oats the night before and not having enough time to make a proper bowl of oatmeal I started dreaming of eating gooey, warm oatmeal cookies.
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