Superfood Monster Breakfast Cookies
INGREDIENTS:
1 Banana (mashed)
2 Egg
1 Carrot (grated)
1/4 cup Zucchini (shredded and water removed)
1/2 cup Almond Butter, unsweetened
2 tbsps Coconut Oil (melted (either purchase in liquid form or melt before mixing))
3 tbsps Maple Syrup
1 1/2 cups Oats (Can also use quinoa flakes or a combo of both.)
1/2 cup Coconut Flour
1/4 cup Pumpkin Seeds
1/4 cup Unsweetened Coconut Flakes
2 tsp Cinnamon
1/2 cup Unsweetened Applesauce
2 tbsps Whole Flax Seeds
2 tbsps Chia Seeds
1 tsp Vanilla Extract
2 tbsps Vanilla Protein Powder
1 tbsp Unsweetened Almond Milk (add liquid until these are cookie like consistency and the powder is absorbed.)
1/4 cup Vegan Dark Chocolate Chips (optional)
INSTRUCTIONS:
Preheat oven to 350oF and line a baking sheet with parchment paper of a Silpat.
In one mixing bowl, combine mashed banana and apple sauce and mix with the almond butter until smooth. Add the eggs and beat until combined. Add grated carrot, coconut oil, almond milk (if adding protein powder) and maple syrup and mix well.
In a small bowl mix together oats, coconut flour, pumpkin seeds, cinnamon, flax, chia seeds, protein powder (optional) and coconut flakes.
Add the dry ingredients to the wet ingredients and stir until well combined. Fold in the dark chocolate chips, if desired. Shape the dough to form 12-16 cookies and place on a baking sheet. Optional: Flatten the dough with a spatula if you want flatter cookies. Bake in oven for 20 to 25 minutes, or until cookies are golden brown.
Remove and let cool completely on a wire rack. Store in an airtight container. I like to freeze several of these for a quick breakfast on the go. Suggest taking them out the night before and thawing in the fridge. Enjoy!
SUPERFOOD MONSTER BREAKFAST COOKIES
Ingredients
- 1 Banana (mashed)
- 2 Egg
- 1 Carrot (grated)
- 1/4 cup Zucchini (shredded and water removed)
- 1/2 cup Almond Butter, unsweetened
- 2 tbsps Coconut Oil (melted (either purchase in liquid form or melt before mixing))
- 3 tbsps Maple Syrup
- 1 1/2 cups Oats (Can also use quinoa flakes or a combo of both.)
- 1/2 cup Coconut Flour
- 1/4 cup Pumpkin Seeds
- 1/4 cup Unsweetened Coconut Flakes
- 2 tsp Cinnamon
- 1/2 cup Unsweetened Applesauce
- 2 tbsps Whole Flax Seeds
- 2 tbsps Chia Seeds
- 1 tsp Vanilla Extract
- 2 tbsps Vanilla Protein Powder
- 1 tbsp Unsweetened Almond Milk (add liquid until these are cookie like consistency and the powder is absorbed.)
- 1/4 cup Vegan Dark Chocolate Chips (optional)
Instructions
- Preheat oven to 350oF and line a baking sheet with parchment paper of a Silpat.
- In one mixing bowl, combine mashed banana and apple sauce and mix with the almond butter until smooth. Add the eggs and beat until combined. Add grated carrot, coconut oil, almond milk (if adding protein powder) and maple syrup and mix well.
- In a small bowl mix together oats, coconut flour, pumpkin seeds, cinnamon, flax, chia seeds, protein powder (optional) and coconut flakes.
- Add the dry ingredients to the wet ingredients and stir until well combined. Fold in the dark chocolate chips, if desired. Shape the dough to form 12-16 cookies and place on a baking sheet. Optional: Flatten the dough with a spatula if you want flatter cookies. Bake in oven for 20 to 25 minutes, or until cookies are golden brown.
- Remove and let cool completely on a wire rack. Store in an airtight container. I like to freeze several of these for a quick breakfast on the go. Suggest taking them out the night before and thawing in the fridge. Enjoy!