Cookies for breakfast? Yes please and thank you. I’m actually not a sweets person (100% addicted to salt, the struggle is real) but these cookies are SO good. Not overly sweet (and a little bit salty) and they last for about a week so it’s such an easy on-to-go breakfast in the morning. I never used to eat breakfast, so bad, and now I HAVE to eat in the morning or I am miserable. These are also just a great snack to have during the day if you’re feelin hangry and need a little somethin, somethin. You can add anything too, orange zest, nuts, cherries, whatever you fancy, just throw it in there. Krista and I made this recipe from her blog and it’s seriously one of my favorite things to make now. If you have kids, this is the perfect way to trick them into eating something that’s actually pretty healthy.
1 1/4 cup gluten free rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon pink himalayan salt
1/2 cup almond flour
1/4 cup brown rice flour
1 large ripe banana, mashed
1/2 cup smooth almond butter, stirred
3 tablespoons maple syrup
2 tablespoons ground flaxseed
3 tablespoons coconut oil
1 teaspoon pure vanilla extract
1 Cup add ins of your choice: we used cranberries and chocolate chips
Maldon sea salt flakes (for sprinkling on cookies)
I definitely want to try making these!
These look delicious. I am such a fan of breakfast cookies as seen here – http://www.organicallyemily.com/easy-breakfast-cookies/
Will have to try your version!
Hi Jess! I was just wondering where you get your pink plates and bowls from?? They’re adorable!
They are from IKEA!