Apple & Cinnamon Breakfast Cookies
These delicious little cookies make a portable healthy breakfast or snack that go perfectly with your morning tea or coffee. You can increase the protein by replacing the raisins with omega 3 rich walnuts and make them gluten free by using rolled quinoa in place of the oats.
Makes 12 cookies
180 g (1 full cup) smashed ripe banana or apple puree (unsweetened)
½ teaspoon ground cinnamon
200 g (2 cups) rolled oats or barley + a little extra for decorating
50 g (½ cup) ground hazelnuts
50 g raisins
50 g dried chopped apple
2 tablespoons raw honey
1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
60 ml (¼ cup) macadamia nut oil or extra virgin olive olive oil
Preheat your oven to 160°C / 320°F (fan-forced).
Combine smashed banana or apple puree, vanilla with the cinnamon, oil and honey.
Add oats, hazelnuts, raisins and dried apple.
Mix together well with your hands, squeezing the mixture together until it starts to bind.
Form into 12 cookies and roll them in some oats for decoration. You can use a small ice cream scoop for this, but you can also use a tablespoon or your hands.
Bake for 30 - 35 minutes or until golden.
Cool and enjoy.
Gluten Free Option - use rolled quinoa in place of the oats or you can use almond meal
but you will need to reduce the banana or apple amount to 60 g.
Nut Free Option - replace ground hazelnuts with desiccated coconut.
Increase Protein - add 2 tablespoons of Protein Powder of your choice.