{breakfast cookies}

Another yummy cookie recipe. :) These were made the same day at the Peanut Butter Oatmeal Cookies. And for same purpose...as a post, very long run snack.

If you aren't a peanut butter fan...which has be almost unheard of... or allergic...which is a big shame and I feel bad for you...you might like these better. For those allergic to nuts, you could probably omit the almonds and they would still be tasty!

But the lack of peanut butter in these is made up with lots of coconut and almonds. Some of fellow runners liked this better than the peanut butter ones.

These cookies have dried fruit in them. And I experimented with 3 different kinds of dried fruit - raisins, cranberries, and cherries. They were all yummy. Something to consider, be careful to check dried fruit you buy for added sugar. They sneak that sugar in anyway they can!

Enjoy!

Choose STRONGER! ~ ♥ JenG

Like me on Facebook.
Follow me on Pinterest.

{breakfast cookies}

~ Gluten, Soy, Dairy, Egg Free ~

 

3 ripe bananas, mashed

1/4 cup coconut oil, melted

1 Tbsp honey

1 tsp vanilla extract

1 1/2 cups gluten free oats

1 cup unsweetened, shredded coconut

1 Tbsp flaxmeal (ground flax seeds), golden

1/2 tsp salt

3/4 cup slivered almonds

1/2 cup or so dried fruit (raisins, cherries, cranberries)

Preheat over to 350. Line some baking sheets with parchment paper.

In large bowl, combine mashed bananas, coconut oil, honey, and vanilla. Mix well. Next, stir in oats, coconut, flaxmeal, salt, almonds and dried fruit. (To experiment, I divided the batch in thirds. Then added a different dried fruit to each batch.) Mix well again.

Using a small ice cream scoop (about 2 Tbsp size) or spoon, scoop out batter onto line baking sheets. Flatten the cookies some to help them cook evenly. They don’t spread out, so you can put them closer together. This makes about a dozen and a half cookies.

Bake in preheated oven for 20-25 minutes depending on what type of baking sheet you use (metal verses stone). Cool cookies on a cooling rack and store in a sealed container.

Recipe adapted from Cody Kitchen Confections.