C is for Cookie

As most of you know, I am constantly trying new recipes I find, and the ones that seem to be a hit with my friends and family, I pass along. The below recipe is a little different than most of my recipes in that it doesn’t necessarily look like what I expected, but the flavor was so good that I thought I would share. What this recipe does have in common with most of the things I cook is that it is quick, easy, paleo-friendly, vegan-friendly, and gluten-free. I really hope you try these and, if you do, that you like them as much as my daughter did!

Breakfast Cookies

Ingredients:

  • 2 1/2 cups almond flour
  • 4 large overripe bananas, mashed
  • 1/2 cup almond butter (can sub for any nut or seed butter of choice)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup raisins (optional)
  • 1 teaspoon of cinnamon (optional)

Instructions

  1. Preheat the oven to 350F. Line a large tray with parchment paper and set aside.
  2. In a large mixing bowl, combine all your ingredients, except for your chocolate chips (if using) and raisins (if using), and mix very well, until combined. (I used a potato masher on the bananas first, then added the almond flour and almond butter and stirred with a wooden spoon). Once completely mixed up, I slowly stirred in the raisins using a spatula (I didn’t use chocolate chips in mine).
  3. Using a cookie scoop or slightly wet hands, form small balls of cookie dough and place on the lined tray. (I measured mine out to 40 grams each, but you can eyeball it too). Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden brown on the edges- Do not overcook. (I checked mine at 7 minutes and flipped them and baked them for 7 more).
  4. Once cooked to your liking, remove from oven and allow to cool.

As I mentioned above, these cookies looked a little different than I expected, almost biscuit-like (see picture below), but they were still soft and moist in the middle. I liked that there was no added sugar in these cookies and they were packed with protein and nutrients so I didn’t feel bad about my daughter eating this treat for breakfast. This recipe, just like most of my recipes, can be modified to fit your tastes. If you like a little crunch in your cookies, you could add some nuts, if you like a different flavor, you could add a little extract or spice of your choosing. These are great for making ahead and will keep in the refrigerator for up to five days. You can also freeze them and keep them for a couple of months.

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