Oatmeal Breakfast Cookies
Oatmeal Breakfast Cookies is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Stephs Bite by Bite
Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray. In a medium bowl mix together the oats, coconut, chia seeds, and cranberries. In a separate microwave safe bowls, place your two peeled bananas and microwave them for 1 minute. This will make them soft and mashable. Once the bananas are done, mix in the applesauce, coconut oil, vanilla and maple syrup.
Pour the banana mixture in the to oats and mix everything up.
Place the heart cookie cutter on the baking sheet. Using a spoon, scoop 2-3 spoonfuls of the mixture in to the cutter and press down so that cookie is even and fills up the whole cookie cutter. Pull cookie cutter up, leaving just the heart shaped oats on the sheet. Continue this was with the rest of the mixture.
Bake cookies for 10-12 minutes or until cookies are just golden brown.
Let cool on cookie sheet for one minute, then move to a cooling rack to cool completely.
Wine Pairing :
- cream sherry
Breakfast Cookie works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.