Almond-Chocolate Breakfast Cookies
These vegan Almond-Chocolate Breakfast Cookies are perfectly crunchy on the outside and soft on the inside. Packed with fiber and subtly sweet, they make an ideal grab-and-go breakfast or a wholesome snack.
Price per Serving
Instructions
- 1
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the ripe banana (1 medium), almond butter (3 tbsp), and cocoa powder (1 tbsp).
- 3
Stir in the quick oats (0.5 cup) and rolled oats (0.5 cup) until well combined.
- 4
Fold in the slivered almonds (2 tbsp) and any optional mix-ins like vegan chocolate or dried fruit.
- 5
Spoon balls of dough onto the prepared baking sheet and flatten to form desired cookie shapes.
- 6
Bake for minutes (18), or until the edges are crisp.
- 7
Remove from oven and allow to cool for about minute (1) before drizzling with extra melted [almond butter] if desired.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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