Sarah, a reader of the blog, sent me her breakfast cookie recipe. It's a spin of my ~ Peanut Butter Banana Oat Breakfast Cookies. I made her version and we all really liked them!!! Sarah's recipe includes avocado, which might sound strange, but it works, adding a subtle richness to her cookies. I added some carob chips and raisins to her recipe, just because we really like them. :) We all loved the soft texture of the cookies and gave them a big thumbs up! I'm calling them ~ Sarah's Almond Butter Oatmeal Breakfast Cookies.
Here's the original comment Sarah left me ~ I LOVE your blog and all the awesome recipes, here is my spin on the oatmeal cookies as made for my 9 month old son to eat for breakfast...though hubs and I did love them too! Followed directions as per peanut butter protein cookies. The almond butter gives them a really nice consistency and has a mild flavor compared to peanut butter. Thanks! ~ Sarah, it was so kind of you to share your recipe. You ROCK!
Sarah's Almond Butter Oatmeal Breakfast Cookies
makes 16-20 depending on size
- 2 bananas, mashed until creamy
- 1/3 ripe avocado, mashed until creamy
- 2/3 cup unsweetened applesauce
- 1/3 cup almond butter (or nut butter of choice)
- 1 tsp vanilla extract
- 1 1/2 cups quick oats, uncooked (or use old fashioned oats for more oatmeal texture)
- 1 tsp cinnamon
- 1/4 cup mix of chocolate/carob chips and/or raisins (optional)
Preheat heat oven to 350 degrees. In a large bowl, thoroughly combine mashed banana, mashed avocado, almond butter, applesauce & vanilla extract. Add in the oatmeal & cinnamon (and chips/raisins if using) and stir together. Let dough rest for 10 minutes. Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. Bake cookies approx. 20-25 minutes. Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. When cookies are completely cool, store in a covered container. They will last longer if kept in the fridge. Enjoy!