Lunchbox Treat: Breakfast Cookie
- 1 really ripe banana
- 1 egg
- ½ cup natural almond or peanut butter (or use chocolate hazelnut spread!)
- 1/3 cup maple syrup
- ½ teaspoon vanilla extract
- 1 cup spelt flour (Why? It has more protein, copper, and zinc than wheat and is easier on your tummy if you are intolerant of wheat)
- 1 cup old fashioned oats
- ½ cup shredded unsweetened coconut
- ¼ cup flax meal
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Purchasing with Amazon Smile enables The AmazonSmile Foundation to donate 0.5% of the purchase price from your eligible AmazonSmile purchases to a charity of your choice.
Preheat your oven to 375 degrees Line baking sheets with parchment or silicone mats (get mats here) In a mixing bowl, mash up your banana.
Add in the egg, nut butter, syrup, and vanilla. Mix it together.
In a second bowl, combine the oats, coconut, flax, baking powder, and baking soda.
Mix it up.
Combine wet and dry in a stand mixer.
Scoop out your dough using a measuring cup or ice cream scoop. Next time I’ll flatten out the mounds a little because this dough doesn’t spread in the oven.
Bake 12-14 minutes. Cool on the counter for a couple of minutes before transferring to a rack to cool completely. Enjoy.