Breakfast cookies

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

  • 1/4 cup (60 milliliters) Brazil nuts
  • 1 cup (240 milliliters) rolled oats
  • 3/4 cup (180 milliliters) oat flour
  • 1/4 cup (60 milliliters) hemp hearts
  • 1/4 cup (60 milliliters) raisins
  • 1 cup (240 milliliters) unsweetened shredded coconut
  • 1 tablespoon (15 milliliters) ground flaxseed
  • 1 teaspoon (5 milliliters) cinnamon
  • 1 teaspoon (5 milliliters) baking powder
  • 1/3 teaspoon (2 milliliters) salt
  • 3 ripe bananas, mashed
  • 1/4 cup (60 milliliters) coconut oil, melted
  • 1 tablespoon (15 milliliters) honey

Directions

  1. Preheat oven to 350F (180C).
  2. Place Brazil nuts in a Ziploc bag and hit with a rolling pin to break into pieces.
  3. Pour crushed Brazil nuts into bowl. Add oats, oat flour, hemp hearts, raisins, shredded coconut, ground flaxseed, cinnamon, baking powder, and salt.
  4. Peel and break up bananas and add to a second bowl. Mash with a fork. Pour in honey and melted coconut oil, and mix together.
  5. Pour wet ingredients into dry, and stir to combine.
  6. Spoon onto a baking sheet.
  7. Back for 10-15 minutes or until golden brown.
  8. Cool on a wire rack.
  9. Enjoy!

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