1 Bowl Chocolate-Cherry-Almond BREAKFAST COOKIES |PLANT-BASED
Ingredients
- 1 cup rolled oats, gluten-free
- ½ cup flax seed meal
- ¼ cup dark cocoa powder
- 2 large bananas, mashed
- ½ cup almond butter, unsweetened
- 1 tsp almond extract
- ¾ cup dried cherries, unsweetened, halved
Instructions
- Pre-heat oven to 325-degrees. Spray a cookie sheet.
- In a large bowl, add all of the ingredients except for the dried cherries – mixing together with an electric mixer until everything is incorporated. The dough will be thick.
- Stir in the cherries.
- Drop dough onto the cookie sheet – however large you like your cookies. Flatten the cookies with your hand – you’ll want to lightly wet your hand first, because the dough is sticky!
- Bake 10-minutes. Remove from oven and let them cool on the cookie sheet for another 10-minutes. Move to a wire rack for a couple more minutes then enjoy!
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