Breakfast Oat Cookies
Dairy Free | Meal Prep | Low Carbs | Vegetarian
Serves 9
Prep Time10 Mins
Cooking Time20 Mins
137
kCal
6g
Fats
17g
Carbs
3g
Protein
Ingredients
1 cup (90g) rolled oats
⅓ cup (30g) almond meal
3 tbsp. desiccated coconut
1 tsp. cinnamon
¼ tsp. baking soda
3 tbsp. almond butter
3 tbsp. maple syrup
1 medium ripe banana, mashed handful fresh berries
Method
Instructions:
Preheat the oven to 320°F (160°C) and line a baking tray with baking paper.
Place all the ingredients (apart from the berries) in a medium bowl and mix well to combine. Place the mixture in the freezer for 10-15 minutes to set.
Using slightly wet hands, create 9 balls of dough out of the mixture. Place the dough on the baking tray and push them down to flatten a little and create cookie shapes. Gently press a few berries onto each cookie.
Bake for 20 minutes until golden.
Remove from the oven, place on a wire rack and allow to cool completely before eating.
1 cup (90g) rolled oats
⅓ cup (30g) almond meal
3 tbsp. desiccated coconut
1 tsp. cinnamon
¼ tsp. baking soda
3 tbsp. almond butter
3 tbsp. maple syrup
1 medium ripe banana, mashed handful fresh berries
Instructions:
Preheat the oven to 320°F (160°C) and line a baking tray with baking paper.
Place all the ingredients (apart from the berries) in a medium bowl and mix well to combine. Place the mixture in the freezer for 10-15 minutes to set.
Using slightly wet hands, create 9 balls of dough out of the mixture. Place the dough on the baking tray and push them down to flatten a little and create cookie shapes. Gently press a few berries onto each cookie.
Bake for 20 minutes until golden.
Remove from the oven, place on a wire rack and allow to cool completely before eating.