As previously mentioned, breakfast on the go is something quite common in our house due to the time we leave for work in the morning. I have therefore given myself a challenge: come up with several nutritious and easy to make recipes that would ensure we eat breakfast even when we don’t have much time to do so. These breakfast cookies are exactly that! I tend to put them in a box, along with a small container of peanut butter and simply put it all in my work bag. I can then enjoy them at my leisure while working.
On top of being very quick to make, they can be made gluten-free and can be modified to your personal liking. For instance, I sometimes decide to use almond butter and add a few slices of apple apple on top.
Give them a try and let me know what you think!
- 1 1/2 cups rolled oat
- 1/2 cup coconut flour you can also use almond flour
- 3 tbsp maple syrup
- 1 tbsp coconut oil melted
- 1 tsp maca powder
- 3 bananas ripen and mashed
- 1 tsp fermented ginger I use New Roots Herbal
- Peanut butter for topping
- Cocoa powder for topping
Preheat oven at 350 degrees F and line a tray with parchment paper
In a bowl, combine all the ingredients except the peanut butter and cocoa powder
Using your hands, shape the mixture into 10 medium size biscuits (do not flatten too mucand place on the baking tray
Bake for 15-18 minutes, until they're slightly golden on top. Remove from oven and let cool
Once cooled, top with peanut butter (you can also use chocolate spread or jaand add a little bit of cocoa powder
You can keep in the refrigerator for 4-5 days