Healthy Oatmeal Breakfast Cookies {gluten-free, sugar-free}

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Happy August!

It’s a sunny Sunday afternoon. My daughters are both napping as I sit in our newly painted office (by my husband who was up late and up early) watching my husband work in the front yard (the guy does NOT stop). Alexi Murdoch is playing in the background. Can I just have this moment in time pause because I don’t want it to pass by. Now, I’m still wearing my workout clothes from this morning’s walk and I haven’t worn makeup or done my hair in who knows how long. My clothes are actually damp from when Dylan made me get in her kid pool in our backyard ;)… but life is GOOD. It’s very imperfect and that to me is so perfect.

I could be meal prepping… actually I should be making these cookies! In fact, I think I’ll make them after I write this (if Parker doesn’t wake up!).

Enjoy!

Healthy Breakfast Cookies

  • 3/4 cup rolled oats

  • 2 very ripe bananas, mashed

  • 2 Tbsp ground flaxseed

  • 1/2 cup natural almond butter (or nut butter of choice)

  • 1/2 cup chopped pecans (or nut of choice)

  • few dashes of cinnamon

  • pinch of sea salt

  • 1/4 -1/2 cup raisins

Directions -

  1. Mash bananas in bowl with fork until few clumps remain. Then stir in almond butter, oats, and remaining ingredients.

  2. Scoop mounds of dough onto cookie sheet lined with parchment paper and press down slightly. Bake for 10 minutes at 350 degrees.

  3. Take out and let cool completely before removing, Store in fridge for the week..

  4. Makes about 9 cookies.

Anna BeckRecipesComment