Breakfast Cookies.

One pot recipeLunchDinnerYummy for Kids!Great for entertaining!Sugar-freeNut-freeBreakfastDessert & Cakes
Written By Elizabeth

Cook time: 20 mins | Prep time: 15 mins + resting | Makes: 12

Ingredients.

  • 100g unsalted butter

  • 1/3 cup maple syrup

  • 2 large bananas

  • 2 cups oats

  • 1/2 cup chocolate chips, milk or dark chocolate

  • 1/3 cup pumpkin seed kernels

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/4 teaspoon sea salt, extra to serve

  • 100 g dark chocolate, melted to drizzle

Method.

1. Preheat oven to 180ºC fan. Line a large baking tray with parchment paper.

2. Melt butter in a small saucepan until brown and frothy with a nutty aroma. Approximately 4-5 minutes. Turn off the heat and slowly add the maple syrup. Set aside.

3. In a large bowl mash banana’s, add butter and maple syrup mixture and mix.

4. Add the oats, chocolate chips, pumpkin seeds, cinnamon, baking powder and salt. Mix well. Cover and rest in the fridge for 30 minutes.

5. Using an ice-cream scoop, pack the mixture firmly in, then drop each portion onto the lined baking tray. These cookies won’t spread, so you can place them close together, no spacing needed.

6. Bake for 15 minutes, rotating once. Rest for 10 minutes. Drizzle melted chocolate over cookies and an extra sprinkle of sea salt.

COOKING NOTES: Store in the fridge. Will last up to 5 days. Also freeze well without the drizzle of chocolate.

Enjoy! Amanda x

Elizabeth

Pivotly is an advisory firm specialising in digital pivots for e-commerce & SaaS businesses wanting to increase profitability, optimisation and accelerate growth.

http://www.pivotly.com.au
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