Oatmeal breakfast cookie with yogurt
Recipe from Cleanfoodcrush.com - by Rachel Maser
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This oatmeal breakfast cookie is seriously good enough that it can double as a dessert, so make it for either time! We love that you can add in different ingredients to meet your taste. It's a different twist on oatmeal and when you pair with fruit and yogurt, you have a healthy way to get all several food groups.
- 1/2 cup dry oatmeal
- 2 tablespoons almond flour
- 4 tablespoons mashed banana (1 medium banana)
- Sweetner is optional: pinch stevia, 1 tsp raw honey, or 1 tsp agave.
OPTIONAL add ins:
- 1 Tbs flaxseeds,
- 1 Tbs cacao powder (for chocolate cookie),
- 1/2 tsp cinnamon,
- 1 Tbs cacao chips, OR,
- 1 Tbs almond/peanut butter.
Mix oats, almond flour and mashed banana in a medium bowl.
Mix in your optional Add-Ins of choice. Combine well.
Place the mixture on a parchment lined baking sheet, form into a round 6-8 inch cookie and flatten about 1/4-1/2 inch thickness.
Bake at 375 degrees f for 8-10 min.
Flip carefully with large spatula and then bake for an additional 5-8 min. Keep an eye on it.
You want the edges to just brown. Cool.
Mix a few tablespoons Greek yogurt or whipped coconut cream, with a drop of vanilla and a pinch of your favorite sweetener.
Spread the yogurt/cream the cookie. Top with your favorite fruit, berries or nuts.