Cookies for breakfast, anyone? Who doesn’t love eating a sweet treat with coffee in the morning, especially when it is guilt free? Ditch the over-processed, store-bought muffins and treat yourself to these homemade gluten-free cookies. They are packed with flaxseeds, hemp seeds and pure goodness to give your brain an Omega 3 morning brain boost. Plus, they are perfect for a quick breakfast on the go, that satisfies your 3 macronutrients! They are even a great after school snack for the kids or post workout meal. These will be a new family fav!
Ingredients:
3 ripe bananas (brown spots are good!)
2 cups Bob’s Red Mill gluten-free rolled oats
1/4 cup maple syrup
3/4 cup Almond butter
4 tbsp flaxseeds
3 tbsp hemp seeds
2 tsp vanilla extract
1 tsp cinnamon
1/2 cup chocolate chips
1/2 cup chopped walnuts
pinch of sea salt
Directions:
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Mash the bananas in a large bowl with a fork. Combine all other ingredients, add the mashed bananas and mix well. Drop the cookies onto the prepared baking sheet by rounded tablespoons. Slightly flatten the tops of the cookies with the back of a spoon. Bake for 12-15 minutes or until slightly brown. Remove from the oven and let cool for 10 minutes before removing from the baking sheet. Store cookies in a container in the refrigerator for up to 1 week. Enjoy!
