Name: Granola Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 32 min
Ingredients: 2 medium Egg whites (only); 1 medium Over-ripe Banana (mashed (1/2 cup)); 1/4 cup Real Maple Syrup ((none of the fake stuff)); 1/2 cup Chunky, natural Almond Butter; 1 teaspoon Real Vanilla Extract; 1/2 teaspoon Salt ((I used Pink Himalayan, but any will do)); 1/2 cup Almond Flour (Trader Joe's or Bob's Red Mill); 1/2 teaspoon GF Baking Soda; 1 1/2 cups GF Rolled Oats; 1 1/4 teaspoons Ground Cinnamon; 1 1/4 teaspoons Ground Ginger; 1/8 teaspoon Ground Nutmeg; 1/8 teaspoon Ground Cloves; 1/2 cup Dates; 1/2 cup Dried Apricots (chopped medium/small); 1/2 cup Walnut pieces (chopped small); 1/4 cup Unsweetened Coconut Flakes; 1/4 cup Dark Chocolate Chips

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Granola Breakfast Cookies

Crispy on the outside, chewy in the center, these wholesome granola-loaded cookies are nutritiously worthy of being called Breakfast - and they're delicious! Less refined than a traditional oatmeal cookie, these rustic, healthful beauties deliver a naturally sweet treat without the guilt.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 32 minutes

Servings 12 cookies

Ingredients

2 medium Egg whites (only) Egg yolks will soften your cookies - use them in something else. The crispy edges of these cookies are a significant delight.
1 medium Over-ripe Banana mashed (1/2 cup)
1/4 cup Real Maple Syrup (none of the fake stuff)
1/2 cup Chunky, natural Almond Butter
1 teaspoon Real Vanilla Extract
1/2 teaspoon Salt (I used Pink Himalayan, but any will do)
1/2 cup Almond Flour Trader Joe's or Bob's Red Mill
1/2 teaspoon GF Baking Soda
1 1/2 cups GF Rolled Oats
1 1/4 teaspoons Ground Cinnamon
1 1/4 teaspoons Ground Ginger
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cloves
1/2 cup Dates chopped medium/small (Pictured: I was a mite bit shy of enough dates, so I finished filling the measure with dried currants)
1/2 cup Dried Apricots chopped medium/small
1/2 cup Walnut pieces chopped small
1/4 cup Unsweetened Coconut Flakes
1/4 cup Dark Chocolate Chips

Instructions

Preheat oven to 350 degrees and line baking sheet with parchment paper. In a medium-large bowl, add the egg whites and whisk vigorously.
Add the mashed banana and real maple syrup. Whisk hard to keep the mixture airy and light.
Add almond butter, vanilla, and salt, whisking together until well combined.
Add almond flour, baking soda, oats, and all of the spices. Fold together until just mixed.
Fold in the prepared dates, apricots, walnuts, coconut flakes, and chocolate chips.
Using a 1/4 cup measuring cup, place 6 evenly spaced mounds of dough on the prepared baking sheet. Gently press the dough with a fork to an approximate 3/4-1 inch thick flattened round.
Bake at 350 degrees for 15 min. or until the cookies are beginning to turn lightly golden brown. Remove from oven and allow cookies to rest on the hot cookie sheet for another 2 minutes. Place the first batch of cookies on a cooling rack and repeat the baking process for the second half of the dough.
If possible, serve fresh when cookies are still slightly warm. Yum!