I am always looking for something that satisfies my sweet tooth and doesn't add to my waist line and these breakfast cookies do just that.
What I love most about this recipe is that you can tweak it to your liking. Making it your own original, healthy cookie.
1 1/2 cups gluten-free rolled oats
1 cup unsweetened coconut flakes
1 tablespoon organic golden flaxseed
1 teaspoon organic chia seeds
1/2 teaspoon salt
3/4 cups chopped pecans
1/4 cup dark chocolate chips (optional, but a must)
1/2 cup dried fruit (i used cranberries)
1-2 ripe bananas, mashed
1-2 tablespoons of organic peanut butter
1/4 cup coconut oil, melted
1 tablespoon of honey, maple syrup or agave nectar
1 tablespoon vanilla extract (Mexican vanilla is the best)
Preheat over to 350 degrees. Combine oats, coconut, flax seed, salt, pecans and dried fruit. Combine mashed bananas, coconut oil, vanilla, peanut butter and maple syrup. Then combine everything in a large bowl.
Press 2 tablespoons of mixture into a mold. I used a flower shaped cookie cutter.
Bake for 15-20 minutes (depending on your oven) until golden brown.
Enjoy!
