Rosemary Cranberry Breakfast Cookies
Rosemary & Cranberry Breakfast Cookies, made with oats, sunflower butter, bananas, sunflower seeds, and rosemary maple infused cranberries. Simple, clean, nutrient dense ingredients. Oil free, refined sugar free, and gluten free!
Ingredients
FOR ROSEMARY CRANBERRIES
- 2 fresh rosemary sprigs
- 1 cup dried cranberries
- 2 tbsp maple syrup
- 8 tbsp water
- 1/2 tsp vanilla extract
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup sunflower seeds I used roasted and salted, but raw works too
FOR BATTER
- 2 ripe bananas the riper the better
- 1/2 cup sunflower butter
- 2 tbsp maple syrup Can omit if you want less sugar
- 2 cups rolled oats
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees
PREP ROSEMARY CRANBERRIES
- In a non-stick skillet, combine all ingredients listed under "rosemary cranberries"
- Cook over medium heat until it starts to boil
- Then reduce heat to medium-low and allow to cook until all of the liquid is absorbed
- Remove rosemary sprigs from mix and discard
- Set mix aside
MAKE THE BATTER
- Start by peeling your bananas, slice them into smaller pieces, and place into a large mixing bowl
- Smash banana with a fork until smooth
- Add sunflower butter, maple syrup, vanilla, and cinnamon. Mix until smooth and combined
- Add oats, sunflower seeds and rosemary cranberries
- Mix until evenly combined
- Using a tablespoon, dish out batter onto a baking sheet lined with parchment paper
- Give cookies a little space to bake so they don't spread into each other. If you make each one a tablespoon, recipe will yield around 20-24 cookies
- You may need several baking sheets or to cook several batches
- Place cookies in over for 15 minutes. If you want them a bit more done, cook them a bit longer
- Remove from oven and allow to cool
- Serve and enjoy!!
- These can be stored for days in the fridge or for months in the freezer