Breakfast Cookies

Breakfast cookies are a very big thing at our house. Besides making them for breakfast, they also freeze really well… I can pop them in the girls’ backpacks for snacks or in their lunchboxes as a pretty hefty side. They thaw in time for them to eat them.

There are lots of ways to make breakfast cookies but this is one of my favorites:

Ingredients:

• 3 mashed bananas

• 2 cups of gluten-free oats

• 1-2 T chia seeds

• 1/2 cup nut/seed butter

  Preheat the oven to 350 degrees. Mix the ingredients together in a bowl. Then toss in whatever else you have--Chocolate chips, coconut, hemp hearts, raisins, dates, pumpkin, pumpkin seeds, shredded carrots. You get the idea. They’re pretty forgiving, so I like to switch things up every now and then.

  Roll them into 2-3 inch balls (or use a cookie scoop) and flatten on a parchment-lined cookie sheet. Bake at 350 for about 10 minutes. Set aside until completely cooled.

  Transfer the cookie sheet to the freezer. Once frozen, store in the freezer in an airtight container. Can be frozen for 2-3 months.

  -Contributed by Elisabeth Klimetz, Front Desk Staff