These breakfast cookies are rich in protein, fibre, antioxidants and healthy fats. Not only are they a balanced breakfast, they also make a great snack!
10g Protein per serving
5g Fibre per serving
Ingredients - Makes 8-10
2 ripe bananas, mashed
2 eggs
1 carrot, grated
125g nut butter - I use Pip & Nut crunchy for extra crunch!
30ml extra virgin olive oil
2 tbsp maple syrup
125g jumbo oats - I use Flahavans organic
110g ground almonds
40g pumpkin seeds
1 tsp Ceylon cinnamon
Method
Preheat over to 175C (fan assisted) and line a baking tray with parchment paper.
Add all wet ingredients to a mixing bowl and mix well.
Add all dry ingredients in and fully combine.
Using clean hands, form dough balls and place on your baking try and flatten.
Pop in the oven for 20 minutes until cookies are starting to turn golden.
Allow to cool and enjoy!
Serving suggestion - these work well on their own or are great with Greek yoghurt!
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