Trail-Mix Breakfast Cookies
Just popped these out of the oven and my house smells so good right now! These are great to have on hand for those busy mornings when you want to eat something healthy but have no time to make anything! Here's the recipe:
1 1/2 C G/F quick oats
1 C unsweetened coconut
1/4 C almond meal
1/2 tsp pink Himalayan sea salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 C sunflower seeds
1/4 C pumpkin seeds
1/4 C sesame seeds
1/4 C hemp hearts
1/4 C dried cranberries or raisins
1/4 C dark chocolate chips
3 ripe bananas (mashed)
2 flax eggs (1 Tbsp ground flax + 2 Tbsp warm water per egg)
2 Tbsp coconut oil (melted)
2 tsp vanilla
Preheat oven to 350.
In a small dish, combine flax egg ingredients (ground flax and water) and set aside.
Line cookie sheet with parchment paper (or line 2 x 12 cup muffin tins with parchment or silicon liners.) Set aside.
Combine dry ingredients in a med sized mixing bowl, set aside.
Mash bananas and combine with flax eggs, coconut oil, and vanilla. Add to dry ingredients.
Roll into balls and press or spoon into cookie cutter and press into desired shapes. Rinse cutters between cookies if they becomes too sticky. (Or evenly disperse between 24 muffin liners. Should be about half full).
Bake for 25-30 mins or until edges slightly brown.
Let cool and enjoy!