Sometimes you just need a cookie. With simple and complex carbohydrates like maple syrup and oats and good fats from coconut oil and cashew butter, these Oatmeal Raisin Cashew Breakfast Cookies can help fuel your morning or your next workout.
- 2 mashed bananas
- ½ cup cashew butter
- 2 Tbsp coconut oil, melted
- 1 Tbsp vanilla
- 1 Tbsp maple syrup
- 1 lemon, zested and juiced (1/4 cup)
- 1 cup ground oats or gluten free flour (Bob’s Red Mill GF All Purpose Baking Flour)
- 1 ½ cups oats
- 1 Tsp baking soda
- ½ Tsp cinnamon
- ½ Tsp salt
- ¼ cup cashews chopped
- 1/3 cup raisins
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
In a food processor, combine all wet ingredients- banana, cashew butter, coconut oil, vanilla extract, maple syrup, lemon zest and juice. Process until well combined. (If you don’t have a food processor, mix by hand making sure bananas are nicely mashed first.)
In a large mixing bowl, combine all dry ingredients. Add the wet ingredients and mix till combine. (If mixture looks too wet, place bowl in the fridge for 20mins for batter to set.)
Scoop cookie batter (2 tablespoon sized) and flatten onto cookie sheet. Optional: top with cashews, raisin or flaky sea salt.
Bake 12-15 minutes or until lightly browned.