The Kitchen Sink Monster Breakfast Cookies
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.
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