Breakfast Cookies II

I’ve posted a recipe for breakfast cookies before, but since then have been more fully exploring Enjoy Life’s line of products, and found something that fits seamlessly into these cookies, and ramps up the flavour and crunch.  These cookies are great because they have no sugar (unless you throw in the chocolate chips, like I do), and they are filling.  I find I only need one for breakfast – but then, I’m not  much of a breakfast eater.

So then, what is this new product I found to use in the cookies?  Enjoy Life’s Seed and Fruit mix – Beach Bash flavour.  It’s so hard to find this kind of a mix without warnings of “may contain nuts…..” .  It’s a yummy mix, and adds a nice crunch and texture to these cookies.

Breakfast Cookies II

4 roasted bananas

Let’s talk about roasting the bananas first.  Preheat your oven to 400* F.  Line a baking sheet with parchment paper, and put your whole, unpeeled bananas on there.  Put in the hot oven for 20 minutes.  Here is a before and after picture of the bananas:

 

So yes, the bananas will look like a science experiment gone wrong, and that is perfect. And bonus – the riper the bananas the better, so if you can find some discounted at the grocery store because they are “overripe”, go for it!  Let them cool, then continue with the recipe.

So now, mash the bananas and add:

2 cups of gluten free oats, large flake

1/2 cup Sunbutter

1/4 cup maple syrup

1 tbsp. baking powder

1/4 cup Enjoy Life Seed and Fruit Mix

1/4 cup raisins

1/2 tsp. nutmeg

1/4 cup (or more) Enjoy Life chocolate chunks or chips

Use 1/4 cup measuring cup and scoop out onto parchment lined baking sheet.  Use a fork to slightly flatten each cookie.  Bake at 350* F for 20 minutes.

IMG-20160210-00227

Cool, and store in the fridge for up to a week.  This recipe makes 12-14 cookies. Yum, yum.

 

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