Anytime a blog post begins with peanut butter, you know good things are coming your way.
I'm a sucker for a good breakfast cookie.
I don't like super sweet cookies. I like them to have a subtle sweetness and be loaded in whole grains, seeds and good fats.
Because these cookies aren't loaded in sugar and they are super filling, I love making them for my boys to have as snacks for school and hikes.
If you're looking for a healthy, go-to cookie for summer-time adventures that will give you and your kiddos lasting energy, this is your guy!
Pair them with some full-fat plain yogurt for a gut-healing treat.
2 ripe bananas, mashed
1 small carrot, shredded
1/2 cup peanut butter
2 T avocado oil
2 T maple syrup
1.5 cups rolled oats
1 cup almond flour
1/4 cup raw sunflower seeds
2/3 cups unsulphered, unsweetened dried cranberries1 tsp cinnamon
1. Mix bananas, eggs, carrot, PB, oil and maple syrup together.
2. In a separate bowl, add remaining dry ingredients and mix.
3. Pour dry ingredients into wet, mixing gently until just combined.
4. Place cookies on parchment paper on baking sheet and bake at 350 for 20-25 minutes.
Cool and serve!
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