July 30, 2015
This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Both crunchy and chewy, these breakfast cookies pack essential morning nutrients into a perfect on-the-go bite. Plus, what better treat than getting to eat a cookie in the morning?
Yield: 18 to 20 cookies
Active Time: 15 minutes
Total Time: 25 minutes
1/4 cup pumpkin seeds
1/2 cup walnuts
1/2 cup cashews
1/4 cup shredded coconut
1 cup coconut flakes
1/2 teaspoon ground ginger
1 tablespoon flax seeds, ground
1/2 teaspoon salt
3/4 cup almonds, coarsely chopped
3/4 cup mixed goji berries, mulberries, and golden berries
3 ripe bananas, mashed
1/4 cup coconut oil, melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a blender or food processor, coarsely grind together pumpkin seeds, walnuts, cashews, and shredded coconut. Pour mixture into large bowl and mix with coconut flakes, ground ginger, ground flax seeds, salt, almonds, and mixed dried berries.
In a small bowl, whisk together bananas, coconut oil, maple syrup, and vanilla extract. Pour mixture into dry nut and seed mixture and mix to thoroughly combine.
With a 1 1/2 inch to 2 inch scoop, scoop out cookies and place 1 inch apart on baking sheet. Bake for 10 to 15 minutes, rotating the sheet halfway through the baking time. When cookies are golden brown, remove from oven and let cool on baking sheet.
Photo credit: Paul Delmont
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