Oat breakfast cookies
Recipe by MyNutriCounter
190g/6.5oz gluten free rolled oats
130g/4.5oz almond butter
110g/4oz maple syrup (or honey)
1 tsp. cinnamon
15g/0.5oz pumpkin seeds
30g/1oz dried cranberries, sweetened
30g/1oz pistachios
Prep. Time → 40 min
Cook Time → 3 min
1. Add the oats and cinnamon to a large bowl and mix until combined.
Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.
Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.
Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.
main courses, breakfast, dairy-free, gluten-free, snack, vegan, vegetarian September 19, 2017 08:55
Author mynutricounter.com/recipe-...
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