Chocolate Trail Mix Breakfast Cookies Recipe

INGREDIENTS 4 Tbsp. gound flax seed 5 Tbsp. water 1 large ripe banana 1 tsp. vanilla extract ¼ cup maple syrup 2 Tbsp. almond butter 2 cups rolled oats ½ tsp. ground cinnamon ½ tsp. sea salt ¼ tsp. baking soda 1 Tbsp. Navitas Organics Cacao Powder 2 Tbsp. Navitas Organics Cacao Sweet Nibs 2 Tbsp. unsweetened shredded coconut	DIRECTIONS Preheat oven to 350º. Line a baking sheet with parchment paper for easier cleanup. In a small bowl, combine ground flax seed with water. Whisk and set aside for 5 minutes to congeal. In a separate medium-sized bowl, use a fork to mash your banana. Once it's nearly smooth, add your vanilla, maple syrup and almond butter. Whisk together until a smooth consistency appears and set aside. In a large bowl, mix oats, cinnamon, sea salt, baking soda, cacao powder, cacao nibs and coconut. Add the dry ingredients to the wet ingredients and mix until well combined. Using a ⅓ size measuring cup, scoop dough out into mounds on the parchment paper-lined baking sheet. Repeat this step 5 more times for a total of 6 large cookies. Place baking sheet in oven and bake for 15-17 minutes. Remove from oven and let cookies cool for at least 5 minutes before removing to a cooling rack. Enjoy immediately or store in an airtight container for up to 5 days. Makes 6 large cookies Submitted by Ashley McGuirk \| Stay Sweet Wellness

INGREDIENTS

4 Tbsp. gound flax seed

5 Tbsp. water

1 large ripe banana

1 tsp. vanilla extract

¼ cup maple syrup

2 Tbsp. almond butter

2 cups rolled oats

½ tsp. ground cinnamon

½ tsp. sea salt

¼ tsp. baking soda

1 Tbsp. Navitas Organics Cacao Powder

2 Tbsp. Navitas Organics Cacao Sweet Nibs

2 Tbsp. unsweetened shredded coconut

DIRECTIONS

Preheat oven to 350º. Line a baking sheet with parchment paper for easier cleanup.

In a small bowl, combine ground flax seed with water. Whisk and set aside for 5 minutes to congeal.

In a separate medium-sized bowl, use a fork to mash your banana. Once it's nearly smooth, add your vanilla, maple syrup and almond butter. Whisk together until a smooth consistency appears and set aside.

In a large bowl, mix oats, cinnamon, sea salt, baking soda, cacao powder, cacao nibs and coconut.

Add the dry ingredients to the wet ingredients and mix until well combined.

Using a ⅓ size measuring cup, scoop dough out into mounds on the parchment paper-lined baking sheet. Repeat this step 5 more times for a total of 6 large cookies.

Place baking sheet in oven and bake for 15-17 minutes. Remove from oven and let cookies cool for at least 5 minutes before removing to a cooling rack.

Enjoy immediately or store in an airtight container for up to 5 days.

Makes 6 large cookies

Submitted by Ashley McGuirk | Stay Sweet Wellness