Peanut Butter Oat Breakfast Cookies 

~ makes 12 large cookies; vegan, dairy-free & gluten-free option

Ingredients

• ½ cup creamy peanut butter (or almond butter)

• ¼ cup melted coconut oil

• ¼ cup honey

• 1 medium/large ripe banana, mashed

• ½ cup almond flour

• 1 ½ cups rolled oats (gluten-free or regular)

• ½ cup chopped walnuts

• ¼ cup ground/milled flaxseed

• ½ cup raisins (or other dried fruit)

• 1 ½ teaspoon cinnamon

• ½ cup shredded unsweetened coconut (optional)

***to make these into lactation cookies, simply add 2 TBSPs brewers yeast and an additional 1 TBSP peanut butter

Instructions

1. Preheat oven to 325 degrees F and and line a baking sheet with parchment paper.

2. Mix all wet ingredients together (nut butter, coconut oil, banana & honey--tip: if you measure out the coconut oil first the honey will not stick to your measuring cup!).

3. Add all dry ingredients to the wet ingredients and mix until fully combined.

4. Form medium to large cookies (12-13 cookies) with a cookie scoop or your hands. The cookies do not spread so you should be able to fit them on one pan. Bake for 15 minutes or until the bottoms are golden and firm. Store in an air-tight container in the refrigerator or freezer.