Cranberry Cacao Breakfast Cookies (GF) (DF)
I bit into these delectable treats at one of my favorite little restaurants in Denver and as soon as I had one, I knew I HAD to make them for myself!
I do this often and this is where I do find inspiration for my recipes. If I find something I like, I really pick it apart and go back to my kitchen and figure out how to make it. It’s like a little food mystery for me that I enjoy solving and to use for my benefit, and now for yours!
Anyway these treats were so delectable and were the perfect little on-the-go snack that was filling, tasty and had all the quality ingredients you expect for a breakfast on-the-go!
These are super easy and I think you’re going to love them!
1 1/2 ripe bananas
2 cups oats
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 cup cashew milk or nut milk
1 tsp coconut oil
2 tbsp cashew butter
1/2 cup dried cranberries
2 tbsp chia seeds
2 tbsp cacao nibs
Preheat oven to 350 degrees
pre-grease baking sheet with coconut oil
Blend oats to refine a bit in blender or food processor before adding in remaining ingredients. This is an optional step but I love to grind them up a bit before adding in the ingredients to refine the texture a bit to make the cookies a bit more soft.
Add in cinnamon, baking soda and chia seeds. Blend.
Add in wet ingredients like bananas, coconut oil, milk, egg and blend.
Add in cranberries and cacao nibs. Blend one final time for about 2-3 seconds
Take about 2 tbsp of batter and place on to pre-greased baking sheet about 1” apart.
Bake at 350 for about 12-15 minutes or until tops are just browned.
Remove from baking sheet and let cool on parchment paper for about 3-5 minutes. Enjoy! Keep refrigerated in airtight container for max freshness.