I made these breakfast cookies this morning to share with a friend who was coming over for tea.
She has to eat gluten free. I've posted this recipe in the past, but thought it was worth a repost. I hadn't made them in a while and had forgotten how simple and yummy they are!
The Breakfast Cookie recipe is found in
Shauna Niequist's fabulous book, Bread and Wine.
As is my usual modus operandi, I tweaked the recipe.
Here's her recipe with what I did in parentheses.
Breakfast Cookies
In large bowl mix together:
3 large ripe mashed bananas
1/4 cup coconut oil (I used 1/4 cup peanut butter warmed in the microwave about 30 seconds)
1 teaspoon vanilla
Add and stir until combined:
2 cups rolled oats
2/3 cup almond meal
1/2 teaspoon sea salt (I used kosher salt)
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup chocolate chips
Form the dough into 12 (1/4 cup sized) balls and place on parchment lined baking sheet.
Flatten the balls of dough a bit.
Bake 350 degrees for 14-16 minutes.
These are not too sweet, full of nutrition, and great with a cup of coffee.
Even the hubs, who loves his morning eggs and toast, gave these a thumbs up!
It's almost FRIDAY, friends!
Have a HAPPY, HAPPY Friday
and
a BLESSED weekend!
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