Breakfast Cookie

“Breakfast Cookie”


3 bananas, mashed
1 Tbsp nut milk
1 Tbsp pomegranate juice
1 tsp vanilla
2 tsp maple syrup
1 c. whole oats (not instant)
1/2 to 3/4 c. whole wheat pastry flour
1/4 c. unsweetened coconut
1/4 c. raisins or other dried fruit
1/4 c. peanut butter (or other nut butter)
2 Tbsp sunflower seeds
1 Tbsp ground flaxseed
2 tsp cinnamon

Heat oven to 350 degrees.
Mix all ingredients together in large bowl.  Line baking sheet with parchment paper.  Using a large scoop, place about 3 Tbsp of dough onto baking sheet and press down gently with damp fingers.  Bake 20 minutes or until slightly brown and firm to the touch.  Cool and remove to racks.


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