Cardamom Vanilla Breakfast Cookies
 
 
Serves: 16-18 cookies
Ingredients
  • 2 cups old-fashioned oats
  • 1 cup white whole wheat flour
  • 1 cup almond meal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cardamom
  • ½ teaspoon fine grain sea salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • ⅓ cup + 1 tablespoon mashed banana, about 1 medium banana
  • 1 large egg
  • 1 tablespoon vanilla
  • ½ cup golden raisins
  • ½ cup walnuts, coarsely chopped
Instructions
  1. Preheat oven to 350. Line 2 large baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the oats, flours, baking powder, baking soda, cardamom, and salt.
  3. In a medium bowl, whisk together the coconut oil, maple syrup, banana, egg, and vanilla.
  4. Pour wet ingredients into dry ingredients and stir together with a wooden spoon until just combined. Stir in raisins and walnuts, being careful not to overmix.
  5. Scoop about ¼ cup of batter at a time onto a baking sheet and use palm of hand to flatten to about ½-inch. Bake 12-15 minutes, rotating pans halfway through, until edges turn slightly golden. Cool for a few minutes on baking sheet and gently transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the refrigerator.
Notes
inspired by At Home in the Whole Foods Kitchen
Recipe by at https://dev.gatheranddine.com/cardamom-vanilla-breakfast-cookies/