Sarah's Almond Butter Oatmeal Breakfast Cookies

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!

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