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Breakfast Cookie Recipe

Great news! Breakfast cookies are a thing, and these just happen to be gluten, dairy & and refined sugar-free, but somehow still decadent enough to eat for dessert! Safe for the lunchbox, they also make a terrific recess snack. Ingredients:   2 mashed ripe bananas   1/3 c maple syrup   1/4 c coconut oil, melted   1 egg   2 tsp vanilla   3 c slow cook rolled oats   1/4 c sunflower seeds   1/4 c raisins   1/3 c dark chocolate chips   2 tbsp chia seeds   1 tsp cinnamon   1/2 tsp baking powder   1/2 tsp baking soda   1/2 tsp sea salt   To make: In a medium bowl, combine mashed bananas, maple syrup, coconut oil, egg and vanilla.   In a large bowl, combine oats, seeds, raisins, chocolate chips, chia, cinnamon, baking powder, baking soda and salt and mix well.   Add wet to dry and combine.   On parchment lined baking sheets, drop cookies in about 2.5 tbsp amounts (about 8 per sheet), They won’t really spread much, so they don’t need a lot of space in between them. Lightly press the top of each with a spatula to gently condense (not flatten!).   Bake at 325F for 16-17 minutes, taking care not to burn bottoms. Transfer to racks and let cool.   Makes about 24 cookies.

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