Oat Breakfast Cookies
When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey.
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190 ggluten free rolled oats
130 galmond butter
110 gmaple syrup
15 gpumpkin seeds
30 gdried cranberries, sweetened
How to Make Oat Breakfast Cookies
- 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.