Breakfast Cookies

Breakfast cookies are easy to make, and perfect for busy days on the go, or to pack for lunches. They are filled with healthy ingredients, plus they are gluten and dairy free. Almost every ingredient is filled with health benefits. There is fiber from several different sources. These cookies are a good way to use up an over ripe banana. The banana is a good source of important minerals like magnesium and potassium. Cinnamon helps balance blood sugar, and support healthy insulin. The benefits of oats are numerous, including beta glucan, which is both an antioxidant and soluble fibre that can help lower cholesterol and balance blood sugar. Dark chocolate is heart healthy, and promotes the release of stem cells, needed for repair of cells in the body. Pumpkin seeds, are rich in nutrients, including zinc and magnesium to help protect the heart and improve the immune system. Sunflower seeds are good to boost our mood, and nurture our skin with their vitamin E content. Raisins, especially dark raisins are a great source of resveratrol, which is an antioxidant that supports a healthy heart and brain. Even though raisins are sweet, they are a low glycemic food, and help protect blood sugar imbalance. Flax seed, when ground are full of fibre and beneficial linolenic acid, a omega 3 fat, that is heart protective. Enjoy these cookie guilt free.

Breakfast Cookies

1 mashed banana

3/4 cup peanut or almond butter

1/3 cup brown sugar

1 teaspoon vanilla extract

1 egg

2 1/2 cups old-fashioned or quick

rolled oats

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon sea salt

Add-ins:

1/4 cup dark chocolate chips

1/4 cup pumpkin or sunflower seeds

1/2 cup raisins

2 tablespoons ground flax seeds

Preheat the oven to 350 degrees. In a bowl, mash the banana with a fork, and add the nut butter, brown sugar, vanilla and egg, and stir until well blended. Stir in the oats, baking powder and sea salt. Stir in the add ins, according to your preferences. You can choose a few add ins or all of them. Cover two baking sheets with parchment paper, or butter well, and drop by tablespoon, forming the mass into cookie shapes. Bake for 14 minutes.