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Nutty chocolate chip breakfast cookies by Rebel Recipes
These cookies are perfect for breakfast or a post gym snack!
Serves 18|Takes 30 minutes
INGREDIENTS:
200g medjool dates pitted or dates soaked to soften for a few hours
3 small ripe bananas or 2 large
3 tbsp almond butter
1 tsp vanilla essence
1 tsp cinnamon
1 tsp mixed spice
Pinch sea salt flakes
1 tsp baking powder
75g ground almonds
150g Flahavan’s Oats
4 tbsp chopped nuts
3 tbsp raw cacao nibs
METHOD:
Preheat your oven to 180c.
Pop the dates, banana & nut butter into your food processor or high speed blender and blitz until you get a paste.
Next add in the vanilla, cinnamon, mixed spice, salt, baking powder. Blitz again for a minute or so.
Add in the oats and ground almonds and pulse so that everything is combined.
Finally add in the cacao nips and chopped nuts and pulse a couple of times to mix through.
Grease your baking tray with a little coconut oil then either wet your hands before scooping up the mix with your hands, roll into a ball then place on the baking tray. Continue until you have used all the mix.
Flatten the cookies a little then bake for 18 minutes.
Top with more nuts and cacao nips – press in a little.
Allow to cool a little before eating – if you can!
Recipe kindly provided by Niki Webster at of Rebel Recipes. Follow Niki on Instagram @RebelRecipes, and check out her new book, ‘Rebel Recipes: Maximum flavour, minimum fuss’ on Amazon.
