Scoop dough by rounded tablespoons onto prepared baking sheet, and press gently to flatten (with a fork if you’d like the cross hatch design). Stir banana mixture into dry mixture until just combined.In a large bowl, mash bananas well and stir in cashew butter, agave syrup, and vanilla until combined.In a medium bowl, combine flour, flax seeds, cinnamon, baking soda and salt set aside.Preheat oven to 350° and line a baking sheet with parchment paper.So enjoy these clean-eating cookies- perhaps with a glass of riesling, which is apparently a good match with the bananas and nuts :) As I like to drink almost as much as I like to bake… it comes in handy in our household.) The title pretty much explains what it’s about. (My favorite, favorite food book is What to Drink With What You Eat, by the same people that did the other book. No, these cookies are the cousins of the Healthy Almond Butter & Dark Chocolate Chunk Cookies, and they upped the fiber ante by adding in ground flax seeds.Īccording to my second favorite kitchen book, The Flavor Bible (an amazing book that tells you what tastes good with what), cinnamon is a natural match with cashews- so you’ll find a nice hit of the sweet and spicy spice in these cookies. (I would actually consider that to be a real compliment.) Nix the lemon zest, and replace the berries with chopped dark chocolate or chocolate chips.These are very healthy, so don’t ever say that “More Sweets, Please” is all about sinful, sweet, rich, decadent, unhealthy, over the top desserts. Instead of walnuts, use pumpkin seeds, sunflower seeds, chopped almonds, or pecans. Cardamom, nutmeg, and/or ginger are delicious in addition to the cinnamon. Dried tart cherries or cranberries would be great! Replace the blueberries with your favorite dried fruit. I love the blueberry and lemon zest combination in this healthy breakfast cookie recipe, but feel free to swap in whatever mix-ins sound good to you. Transfer the frozen cookies to the fridge to thaw overnight, or pop one in the microwave for 30 seconds when you’re ready to eat. I love to make a double recipe to keep on hand for a quick healthy breakfast or snack! The freezer is also a great way to hide them from Jack, who would otherwise eat one every time he walks past the kitchen counter.
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