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Granola Breakfast Cookies CARLA HALL

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Only Carla can create healthy and delicious cookies you can eat for breakfast!

1/2 cup almond butter
1/3 cup maple syrup
2 ripe bananas (peeled, mashed)
1 1/2 cup rolled oats
1/4 cup raw almonds (roughly chopped)
1/4 cup pecans (roughly chopped)
1/2 cup sunflower seeds
1/2 cup hulled pumpkin seeds
1 cup dried cranberries
1 teaspoon ground cinnamon
1 1/2 teaspoon Kosher salt

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, add the almond butter, maple syrup, and mashed bananas and whisk until combined. Using a rubber spatula, fold in the rolled oats, almonds, pecans, sunflower seeds, pumpkin seeds and dried cranberries, ground cinnamon and salt.
Onto the prepared baking sheet drop 2 tablespoons of dough, about 2 inches apart and flatten. Bake for 14-15 minutes.
Let cookies cool on a wire rack.
Tip: 1) Store cookies in an airtight container for up to 1 week.
2) If you don’t have a potato masher, use a ricer to mash the bananas.

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