This morning I woke up to this...
No one warned me before I moved out to Colorado that springtime in the Rockies is unlike springtime anywhere else. Apparently, it is the coldest, snowiest, cloudiest season and if you know me, you know I do not enjoy any of those things. I thought I was out-smarting Mother Nature by moving in here in April, but clearly the joke was on me.
I'm trying to maintain a good attitude about it and tell myself it'll feel like spring soon and that we need the precipitation since we're in a drought, but when that didn't work I took to the kitchen. Homemade cookies are one of my ultimate comfort foods and when those cookies are actually good for you, so much so it's acceptable to eat them for breakfast... double win!
Banana Nut Breakfast Cookies
- 1 Ripe Banana
- 1/4 Cup Almond Milk (or other non-dairy milk)
- 1/4 Cup Almond Butter
- 1 Tablespoon Honey (Vegans substitute Pure Maple Syrup, Agave or Brown Rice Syrup)
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Cinnamon
- 1 1/2 Tablespoons Ground Flax Seed
- 1/4 Cup Sliced or Chopped Almonds
- 1 Cup Old Fashioned Oats (make sure they're Gluten Free for those with sensitivities)
Makes 12 cookies.
Preheat oven to 350 degrees. In a medium size bowl, mash banana and add the almond milk, almond butter, honey, vanilla, cinnamon and flax seed. Mix thoroughly. Add the almonds and oats, mix to combine. Batter with be slightly loose and wet. Spoon batter onto a silpat, wax paper or greased cookie sheet. Bake for 10-15 until slightly toasted looking and slightly firm to the touch, be careful not to over bake or they may become crumbly. Allow to cool for 5 minutes and dig in!
*Feel free to mix in other fun ingredients as well such as shredded coconut, dark chocolate chunks or dried fruit.
Are you one of the lucky people experiencing spring weather?
Tell me about it so that I may live vicariously through you.