There’s something about a rainy day that brings a sense of calm over our house. Maybe it’s because the kids sports get cancelled on rainy days or maybe it’s because we welcome the rain with so much excitement that we sit back with wonder. That’s life in Southern California, rain is rare and we celebrate it.
Celebrations and cookies are synonymous but I like to keep the sugar to a minimum in our house. So I came up with this satisfying breakfast cookie recipe, but don’t worry-you can really eat these anytime!
As prepared, these cookies come out quite big and dense. They’re filling and packed with all the great nutrients and macros!
5 cups gluten free oats (I love Bob’s Redmill)
2 cups almond butter (can absolutely sub sunflower seed butter for a nut free version)
4 ripe bananas
2/3 cup maple syrup
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts
1/2 cup optional add in (dried fruit, dark chocolate chips, etc)
Preheat oven to 325 degrees
Mix all ingredients together at the same time
Drop into a parchment paper lined baking sheet with an ice cream scoop. Generally the scoops are about 1/4 cup.
Bake for 18 minutes or until the top browns a little and appears to be set.
Allow to cool for 5 minutes on bang sheet, transfer to a wire rack until completely cooled.
Store in an air tight container in the fridge for a week or in the freezer for up to a month.
Macros per cookie:
16 grams fat
30 grams carbohydrate
6 grams protein