Cookies for breakfast? Yes, please! These Banana Bread Breakfast
Cookies by Alexis from
@lexlahnhealth
are going to rock your world. Loaded with healthy nuts and seeds like flax seeds,
almonds, chia seeds, and more, these cookies contain omega-3 fatty acids and
dietary fiber that may help support optimal digestion and gut health. Not only do
these sweet and crunchy bites make a fun treat for you and the kids, but they’re
good for you too!
INGREDIENTS
DRY: WET:
- 1 medium overripe banana
- ¼ cup all natural agave nectar
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 flax eggs (2 tbsp Sunfood Milled Flax Seed + 6 tbsp water)
ADD-INS: TOPPING:
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METHOD
- Preheat the oven to 350°F and line 2 medium baking trays with parchment paper.
- Prepare flax eggs by whisking together 2 tbsp milled flaxseed with 6 tbsp water. Refrigerate for 15 minutes to thicken.
- In a medium bowl, whisk together all the dry ingredients.
- Remove the flax eggs from the refrigerator and add into the dry ingredients. Mash the overripe banana with a fork until only small chunks remain. Add the mashed banana into the bowl, alongside all the other wet ingredients. Mix until well combined.
- Fold in the almonds, seeds, and hemp seeds, and form dough into 20 dough balls, each using approximately 1 tbsp of the dough.
- Press each dough ball slightly down with a fork in a crisscross pattern, as they will not spread to flatten within the oven. Slice up the topping banana into 20 pieces, and place a piece on top of each cookie.
- Bake for 15 - 20 minutes or until golden.
- Cool on the tray before transferring to a rack to fully cool.
- Enjoy!
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Check out https://www.instagram.com/lexlahnhealth/
for more superfood recipes from Alexis.
