A healthy breakfast alternative! These breakfast cookies are very versatile and you can taper the recipe freely according to what you have on hand. Do you have cashew butter, but the recipe calls for almond butter? Not a problem! You can make substitutions and taper the ingredients according to your preferences. We love this recipe because it's easy to make and perfect for when you're on-the-go!
1cupalmond butteror nut butter of your choice. (Cashew butter, peanut butter, sunflower seed butter etc).
1/2teaspoonsalt
1 1/2 teaspoonground cinnamon
1/2cupmashed banana
3tablespoonshoney
1/4cupapple butteror apple sauce
3tablespoonshemp hearts
1tablespoonground flaxseed
1/3cupdried cranberries
1/3cupdark chocolate chipsoptional
1/4cupchopped nutsany kind will do!
Instructions
Preheat oven to 325°F.
To a stand mixer add all of the ingredients.
Mix until combined. Use a large cookie scoop (3T scoop) and scoop dough into balls.
Place the balls of dough on a parchment lined baking sheet.
Use palm of your hand and flatten the cookies into disks (These cookies don’t spread. Shape them how you want because that’s how they’ll come out of the oven.) I do about 1/2 inch thickness. Bake for 13 minutes. Remove from oven and let cool completely.
Notes
You can use whatever add-ins you’d like. You can omit the chocolate chips altogether if you are wanting them to be healthier. Feel free to add toasted coconut, golden raisins, or pecans as well.Store cookies at room temp in an airtight container for 3-4 days and in fridge for 1 week.Can freeze cookies after baking them, store in an airtight container or ziplock bag. Will last 3 months.