INGREDIENTS
For 6 Cookies
-1/4 cup Gluten Free steel cut oats.
-1/4 cup raw cacao nibs.
-1 tablespoon ground flax seeds.
-1 tablespoon raw coconut flakes, unsweetened.
-3 tablespoons unsweetened nut butter.
-1 tablespoon vanilla extract.
-1 very ripe brown spotted banana.
DIRECTIONS
-Pre Heat Oven to 350 degrees.
-Grind your steel cut oats in a coffee grinder to make a rough flour/powder.
-Put all dry ingredients in a bowl.
-In a blender or cusinart liquify your banana. Then add vanilla and give a quick swirl.
-Add the banana/vanilla as well as the nutbutter to your dry ingredients and mix well.
-Spoon onto a parchment paper lined cookie sheet.
-Soften and shape into desired cookie size.
-Bake for about 15-20 minutes or until your knife comes out clean.
COACH G NOTES:
Steel cut oats are a power food full of fiber and protien and will keep you feeling full for hours.
Raw Cacoa Nibs are super rich in iron and calcium. Plus they are natures anti-depresssant.
Bananas are full of nutrients and I consider them a superfood. Plus they make all my healthy swap recipes sweet!
Nut Butter is full of protein and good fat which is the combo key to keeping blood sugar stable! Keeping blood sugar stable is essential for mood, energy and weight.
Flax Seeds are full of omega 3 fats (the good fats) and are an incredible source of fiber.
Coconut is also high in fiber and good fat and is known to be a bff to your gut health.
And this my friends, is why these cookies are so good for you we serve em for breakfast!! They are also delightful treated as you would a granola…crumble onto greek yogurt or chia seed pudding!
