Good Morning Sunshine Breakfast Cookies Recipe

Cooking Directions

• STEP 1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine oats, almond flour, baking powder, cinnamon, and salt.
• STEP 3.In a separate bowl, mash the bananas until smooth. Add in the almond butter, maple syrup, and vanilla extract, and mix well.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the chopped nuts, seeds, and dried fruits.
• STEP 5.Using a cookie scoop or spoon, drop rounded tablespoons of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
• STEP 6.Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 7.Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
• STEP 8.Serve these Good Morning Sunshine Breakfast Cookies with a glass of milk or a cup of coffee for a delicious and nutritious breakfast.

Cooking Tips

• Feel free to customize these cookies by adding your favorite mix-ins, such as chocolate chips or shredded coconut.
• If you prefer a sweeter cookie, you can increase the amount of maple syrup or add a tablespoon of honey.
• To make these cookies nut-free, you can substitute the almond flour and almond butter with sunflower seed flour and sunflower seed butter.

Storage and Serving

• Store these cookies in an airtight container at room temperature for up to 5 days.
• Serve these cookies as a grab-and-go breakfast or enjoy them as a snack throughout the day.
• Pair these cookies with a glass of milk or a cup of coffee for a complete breakfast.