These Almond-Chocolate Breakfast Biscuits are crunchy on the outside, soft on the inside, full of fibre and slightly sweet. Perfect for breakfast or a midmorning snack.
Ingredients
1 medium ripe banana, mashed
3 tbsp almond butter + extra for topping
1 tbsp cocoa powder
½ cup quick cooking oats
½ cup rolled oats
2 tbsp slivered almonds
Optional mix-ins: chocolate chips/chunks, dried fruit, nuts or seeds
Instructions
Preheat oven to 350F, line a baking sheet with parchment paper and set aside
Mix together the mashed banana, almond butter and cocoa powder in the bottom of a mixing bowl
Add in the oats and mix well
Fold in mix ins and mix until well incorporated
Spoon out balls of dough onto baking sheet and flatten to form desired cookie shape. These will not spread in the oven so don't skip this step
Bake for 15-18 minutes until the edges are crisp
Remove from oven and allow to cool for about a minute before topping with extra melted almond butter and devouring