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Almond Crunch Breakfast Cookies
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Description
A whole-grain, good-for-you breakfast cookie that is crunchy on the outside and soft in the middle and tastes like sweet cranberries and almonds with a hint of banana.
Ingredients
- 1 whole Banana, Peeled And Mashed
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Plus 1 Tablespoon Almond Nut Butter
- ½ teaspoons Almond Extract
- 3 cups Great Grains Cranberry Almond Crunch Cereal
- 1 cup Oat Flour (if You Don't Have Flour You Can Process Oats In A Food Processor Until You Reach Flour)
Preparation
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper; set aside.
In a bowl, add banana, maple syrup, almond butter and almond extract; mix until combined. Stir in Great Grains Cranberry Almond Crunch Cereal until combined. Don’t worry if the cereal breaks up. Stir in oat flour.
With a large cookie scoop, scoop a heaping serving of cereal mixture (pack it tight into the cookie scoop) and place the scoops 1″ inch apart onto the prepared baking sheet.
Bake in the oven for 10 minutes or until the bottom of the cookie is lightly golden. Remove pan from oven and set it on a rack. Let cookies cool on cookie sheet for a few minutes.
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