I made a few batches of cookies to take on an extended family camping trip for quick breakfasts, snacks to take hiking or what ever adventures we went on, and to share with the family. I made this batch thinking they would be perfect to have with coffee by the campfire for those who woke up before everyone else to tide them over until everyone was up for breakfast.
Almond Butter Espresso Breakfast Cookies
Makes 18-20 cookies
2 1/4c gluten free oats
1/4c ground flax seed
1 medium ripe banana mashed (approx 1/2 c blended banana)
1/4c Wild Friends Nut Butter Vanilla Espresso Almond Butter (alternatively use almond butter and add 1-2 TBSP ground espresso beans, 1tsp vanilla)*
1/4 c non dairy milk (used So Delicious Unsweetened Almond Milk Plus)
3 TBSP coconut palm sugar or sucanat
1 tsp pure vanilla
1 tsp baking soda
1/4 tsp salt
1/4c Cacao Nibs, Cacao Sweet Nibs, or chocolate chips/chunks of choice (used Navitas Naturals Cacao Nibs and Cacao Sweet Nibs, I made a double batch and used half and half)
*The Wild Nut Friends Vanilla Espresso Almond Butter does not state if it is gluten free, vegan, dairy free on the label but you can contact them or make it the alternative way with almond butter and espresso beans.
Preheat oven to 350. Place all wet ingredients (banana, milk, vanilla, almond butter), coconut palm or sucanat, and salt, into a food processor and blend until smooth. Add oats, ground flax, and baking soda, blend until oats are chopped and well combined. Stir in cacao nibs or add them into food processor and process until combine. Drop spoonfuls onto cookie sheet, or in this case I rolled them into balls and flattened them since I was making a few different kinds of cookies at the same time so they looked a little different. Bake 10 minutes. Let cool a couple of minutes and remove from baking sheet and place on cooling rack. Enjoy!