I’ve been working out a lot lately. It’s been a few years, you know with having babies back to back and then not sleeping for three years. However, finally, life seems to be settling in. Both my girls are starting to sleep and I finally have the energy to work out again! It’s pretty awesome. I finally feel like myself again after three years! I’m so lucky to have such a supportive husband who is willing to do the early morning wake ups while I go work out. We also decided to train for our first triathlon together. We’re going to do a sprint triathlon at the end of June. All very exciting, but it all makes be EXTREMELY hungry!
When I get so hungry and I don’t have a plan I end up eating junk. I’m secretly a doughnut fiend and will find a way to work one into my week if I’m not careful. These little gems help a lot. I like to make them super small and eat one before my early morning workouts, and will often snack on one later if I’m searching for food but don’t know what to eat.
This is a super adaptable recipe. You can use any combination of nuts, seeds, and dried fruit, switch out the nut butter, add spices, you name it. This is a simple tasty version that I’m really digging right now.
Almond Cherry Breakfast Cookies- Vegan and Gluten Free
- 2 ripe bananas mashed
- 3/4 cup almond butter – I used homemade salted, other nut butters also work great
- 1/4 cup refined coconut oil melted (unrefined is also great, but will give more coconut taste)
- 2 TBL agave nectar, warmed
- 2 cups rolled oats
- 1/3 cup dried cherries, chopped
- 1/3 cup salted sunflower seeds
- 1/3 cup chopped nuts – I like a mix of salted pecans and almonds
- If you are using unsalted nut butter and nuts add some salt 1/4-/12 tsp
- Preheat oven to 325F.
- Mash banana in a bowl and add nut butter, coconut oil and agave mixing until smooth. It helps to warm the nut butter, honey, and melt the coconut oil if you are doing this by hand.
- Add the oats, dried cherries, sunflower sees, and nuts mixing to combine.
- Prepare a baking sheet. I like to use a silicone mat here which keeps the cookies softer. If you want them crispy use parchment paper or leave cookie sheet bare. No oil needed.
- Drop 2 TBL sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
- Bake for about 13-16 minutes until edges are lightly browned.
- Let cookies cool on baking sheet before moving to an air-tight storage container.
- I store my in the freezer and pull them out one at a time when needed.