Breakfast Cookies

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  • Prep Time: 40m
  • Cook Time: 12m
  • Total Time: 52m
  • Yield: 16 cookies

Ingredients

  • 1 1/2 cups gf oats
  • 1 small apple, peeled diced
  • 1 banana, ripe
  • 1 egg, beaten
  • 1/4 cup almond milk, unsweetened
  • 3/4 cup almond flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup sliced almonds

Instructions

  1. Preheat oven to 350*. Place oats and almonds on a baking sheet. Toast for about 15 minutes. Let cool.
  2. In a small saute pan spray with cooking oil and saute diced apples until tender. Let cool.
  3. In a large mixing bowl mash bananas until smooth. Add in egg, milk and cooled apples.
  4. Mix in oats, almond flour, ginger, cinnamon, nutmeg, baking powder, salt and almonds.
  5. Fold in dried fruit.
  6. Place in fridge for about 20 minutes.
  7. Preheat oven to 350* - if needed.
  8. Place 1-2 tablespoon of dough on to baking sheet. Shape mounds into flat 1/2 inch thick disks.
  9. Bake 10-12 minutes. Let cool. store in air-tight container.

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