The girls requested I make some cookies for camping. I decided to make some of my breakfast cookies, which are really good anytime of the day. I let the girls help decide what kind to make and we ended up with these Black Forest Trail Oatmeal Cookies! They are packed full of oats, banana, dried cherries, cacao nibs, coconut, flax, and hemp seeds. Great for a breakfast or a snack and are great on the go, try making these to take on your next adventure!
Black Forest Trail Oatmeal Cookies
Makes about 15 cookies
2 c gluten free oats
3TBSP hemp seeds (I ground mine down before adding them, Navitas Naturals brand)
2TBSP ground flax seed
1 medium ripe banana mashed (approx 1/2 c blended banana)
1/4 c milk (used So Delicious Unsweetened Almond Milk Plus)
3 TBSP coconut palm sugar or sucanat (used Navitas Naturals Coconut Palm Sugar)
1 tsp pure vanilla
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
2TBSP shredded coconut (used Let’s Do Organic Finely Shredded Unsweetened Coconut)
1/4c dried cherries (used Montmorency Cherries)
1/4c Cacao Nibs, Cacao Sweet Nibs (used Navitas Naturals Cacao Nibs and Cacao Sweet Nibs, I made a double batch and used half and half)
Preheat oven to 350. Place all wet ingredients (banana, milk, vanilla), coconut palm or sucanat, cinnamon, and salt, into a food processor. Blend. Add oats, ground flax, whole or ground hemp seeds, and baking soda, blend until oats are chopped and well combined. Stir in coconut, dried cherries, and cacao nibs. Drop spoonfuls onto cookie sheet. Bake 10 minutes. Let cool a couple of minutes and remove from baking sheet and place on cooling rack. Enjoy!
