Nut Butter Breakfast Cookie
Course Breakfast, Dessert, Snack Keyword almond butter, breakfast, cookies, cranberries, oats, pumpkin seeds, raisins
Prep Time 15 minutes minutes Cook Time 18 minutes minutes
Author Planted and Picked
- 1½ cups slow cooking rolled oats 160g
- ½ cup almond flour 60g
- ¾ cup unsweetened almond butter 200g
- 1 cup mashed bananas (2 large bananas) 225g
- 2 tbsp flax meal
- ¼ cup shredded coconut
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup chopped raw cashews
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup raisins
- ¼ tsp sea salt
Preheat oven to 350°
In a large bowl, mash bananas. Add all the remaining ingredients and mix well.
Measure out about ¼ cup for each cookie and place on a large baking tray. Press down slightly. These cookies won't rise or spread out in the pan.
Bake for about 18 minutes. Place cookies on a cooling rack.
Calories: 268kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 58mg | Potassium: 325mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg