Banana Oat Breakfast Cookies
Source: combination of recipes
2 large bananas, mashed (1 cup)
1/2 cup almond butter
1/4 cup maple syrup
1 egg, beaten
1 tsp vanilla
2 cups rolled oats, processed in food processor
1/4 cup almond flour
1/2 tsp kosher salt
1/4 cup organic raisins or dried cranberries
1/4 cup chopped nuts
Combine all ingredients - will make a wet, sticky batter
Using a standard ice cream scoop, drop scant scoopfuls 3 inches apart on parchment lined cookie sheet. With a fork, flatten and spread each mound of dough to about 1/2 inch thick.
Bake at 350 for about 15 minutes or until browned around edges. Transfer to wire racks to cool completely.
Freeze if the cookies will not be eaten within three days.
Makes about 12 cookies