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The Kitchen Sink Monster Breakfast Cookies

Servings: 12

Ingredients

  • 2 medium bananas mashed
  • 2 eggs
  • 1 large carrot or zucchini finely grated
  • 1/2 cup almond butter peanut butter, cashew butter, or sunflower seed butter
  • 2 Tbsps unrefined coconut oil ghee, or grass-fed butter, melted
  • 2 Tbsps pure maple syrup or raw honey
  • 1 1/2 cups old fashioned rolled oats
  • 1 cup almond flour oat flour, or gluten-free all-purpose flour
  • 1/4 cup pumpkin seeds sunflower seeds, or chopped pistachios
  • 2/3 cup dark chocolate chips raisins, or cranberries
  • 1 tsp cinnamon

Instructions

  • Prepare a large cookie sheet with parchment paper.
  • Preheat your oven to 350 degrees f.
  • In one mixing bowl, combine mashed banana, eggs, grated carrot or zucchini, nut butter, coconut oil, and maple syrup. Mix well.
  • In another bowl, stir together oats, almond flour, pumpkin seeds, chocolate chips, and cinnamon.
  • Combine wet and dry ingredients and mix well.
  • Using clean hands, form dough into 12 large cookies as shown then place on a baking sheet.
  • Bake in your preheated oven for 22-25 minutes, or until cookies are golden brown.
  • Remove and let cool completely before storing in an airtight container in the refrigerator or in the freezer.