Breakfast Cookies

*makes 12 medium sized cookies
=200 calories per serve
(C20g |F10g | P5g)
INGREDIENTS:
  • 25g PB2 (powdered peanut butter)
  • ¼ cup coconut oil, melted
  • ¼ cup honey, warmed
  • 1 cup old-fashioned oats
  • 1 cup quick oats
  • 1 ripe banana, mashed
  • ½ cup dried fruit (I used cranberries)
  • ½ cup seeds (I used sunflower & pepita seeds)
  • ½ cup nuts (I used cashew pieces)
  • ¼ cup ground flax
  • 1 teaspoon ground cinnamon

img_6334COOKING INSTRUCTIONS:

  1. Preheat oven to 325F
  2. Combine PB2, coconut oil and honey in a large mixing bowl and stir together until smooth
  3. Pour all other ingredients into the mix and stir until combined and evenly coated
  4. Using a spoon, scoop mixture into muffin baking trays or baking trays lined with parchment paper, I use the muffin trays so that the cookies are all evenly round- do not make them too big!
  5. Bake for approximately  15 minutes  and until edges are lightly browned
  6. Allow  cookies to cool on a baking sheet before moving to an air-tight storage container
SERVING SUGGESTIONS:*NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS
  • coconut flakes
  • berries
  • dried apricots
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