1 1/2 cups quick-cooking oats
1/2 cup Immaculate Baking Co.™ sprouted whole wheat flour
1/2 teaspoon fine sea salt
2/3 cup melted coconut oil
1/2 cup mashed ripe banana
1/3 cup real maple syrup
1/4 cup almond butter
3/4 cup almonds, chopped
1/2 cup dried blueberries
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
In large bowl, stir together oats, flour and salt.
In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.
Try using dried cranberries or chopped dried apricots in place of the blueberries.
You can purchase virgin unrefined coconut oil or refined coconut oil. Either will work well in this recipe. Virgin unrefined coconut oil may give your cookies a slight coconut flavor. Just be sure to measure it in its melted (liquid) form.
|Calories from Fat||100|
|% Daily Value|