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We all have one of those days when there’s just no time for breakfast and food is just the last thing on our mind. These cookies are for those days. They are super simple to make and store in the fridge for two days and in the freezer for two months.
You can make these cookies in under twenty minutes and the recipe calls for wholesome ingredients. Filled with pistachios, peanut butter, vanilla, oats, and cinnamon, this cookie makes for an absolutely decadent breakfast and also a wonderful snack. Enjoy solo or alongside a cup of warm tea.
You’ll Need:
1 ripe banana
Half a cup of almond flour or regular flour
A quarter cup of vegetable oil
Three Tbsp of ground flaxseeds
Two Tbsp of almond or peanut butter
A Tbsp of chia seeds
Two Tbsp of sliced pistachios or any other nut of choice
A tsp of pure vanilla essence
Half tsp of baking soda
Half tsp of ground cinnamon
Quarter tsp of salt
One and one-quarter cups of oats
Instructions
In a bowl, mash banana until a puree consistency is achieved.
Add the flour, oil, flaxseed seeds, chia seeds, almond butter, vanilla, baking soda, cinnamon, and salt. Mix thoroughly until well combined.
Stir in the oats and then the chocolate. Shape into a disk and put on a parchment-lined baking tray. To note, these cookies don’t spread much. The recipe makes ten cookies.
Bake in a 180 degrees Celsius oven for 10-15 minutes. The cookies will emerge from the oven soft and chewy.
Remove from the tray and allow to cool for at least two minutes before enjoying.
If you wish to enjoy them on a later day, let them defrost on the counter for at least twenty minutes and microwave for thirty seconds to a minute.
