Breakfast Cookies
Ingredients
-
1 ½
cups
old-fashioned rolled oats
-
⅔
cup
whole wheat pastry flour
-
⅓
cup
ground flaxseed
-
2
tablespoons
light brown sugar
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
2
very ripe
bananas, mashed
-
1
large
egg, lightly beaten
-
2
tablespoons
coconut oil, melted
-
2
tablespoons
peanut butter (or any nut butter), melted
-
2
teaspoons
vanilla extract
-
1
cup
chopped dried figs (or other dried fruit)
-
¼
cup
dark chocolate chunks or chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the oats, flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a smaller bowl, mix the mashed bananas, egg, coconut oil, peanut butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Stir in the dried figs and chocolate until evenly dispersed.
- Scoop out the dough in 2-tablespoon portions onto nonstick baking sheets, spacing them 2 inches apart.
- Bake for 12 minutes until set and slightly golden, then cool on the baking sheet.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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