Breakfast Cookies

Welcome to week two of National Hot Breakfast Month.
The theme this week is breakfast in a hurry.

Breakfast cookies are perfect for busy mornings.
I make them on the weekend, wrap each cookie individually in plastic wrap and
keep them in a plastic container in the freezer.

Weekday mornings I can toss one in my bag for later or microwave it for 20 seconds
and have a warm breakfast cookie that tastes just like a bowl of oatmeal.

My breakfast cookies are packed full of healthy ingredients to help keep you full
and energized.  Ingredients like Woodstock All Natural Cashew Butter, Now Raw
Almonds and Made In Nature Organic Dried Fruits.

Breakfast cookies only take a few minutes to prepare and 15 minutes
to bake.  They are healthy, nutritious and a great way to start your day!

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food - Annie at Montana Homesteader - Angi at Schneiderpeeps

Breakfast Cookies

3/4 C cashew butter
1/4 C coconut oil, melted
1/4 C honey
1 C rolled oats
1 C quick-cooking oats
1 ripe banana
1/2 C Super Berry Blend
1/4 C dried apricots, chopped
1/4 C pepitas (pumpkin seeds)
1/4 C sunflower seeds
1/2 C raw almonds, chopped
1/4 C ground flax seed
1 tsp. cinnamon
1/2 tsp. sea salt

Preheat oven to 325 degrees.  Line a large baking sheet with parchment paper or use
a Silpat.
In a small bowl, combine cashew butter, coconut oil and honey.
Microwave for 30 seconds and stir until smooth.
In a large mixing bowl mash the banana with a fork.
Add all of the dry ingredients; stirring to combine.
Pour the nut butter mixture over the oats and stir until all of the oats are coated.
Using a large cookie scoop, drop mixture onto the prepared cookie sheet.
Flatten slightly with your hand or the back of a glass.  The cookies will not spread
while baking.  Bake for 15 minutes or until edges are lightly browned.
Cool on a wire rack.
Wrap individually in plastic wrap and store cookies in an air-tight container in the
freezer.
Yield - 14 cookies

Enjoy!

The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob's Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, Vela Farms, & Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.