Soft breakfast cookies
Good morning! These gluten-free breakfast cookies are super easy and quick to make. And they are filling and healthy to boot.
3 days in the fridge or 3 months in the freezer
120 g (1 ¼ cups) oatmeal
2 tbsp raw cacao powder
1 tsp vanilla, unsweetened
1 tbsp raisins
1 tbsp grated coconut
Preheat the oven to 180°C. Mash the bananas with a fork. Add the mashed bananas to the remainder of the ingredients in a mixing bowl and combine well. Spoon the dough on to a parchment-lined baking sheet, one tablespoon at a time, flattening each spoonful as you go. Place the cookies in the preheated oven for 15 minutes. Have a look at the cookies every five minutes to see how they are progressing. These cookies are a super tasty way to start your day!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!