Healthy Strawberry Currant Breakfast Cookies

Wholesome breakfast cookies loaded with good for you ingredients!

Ingredients

• 2 cups Rolled Oats

• 1/2 tsp Salt

• 1 tsp Ground Cinnamon

• 1 Cup Almond Butter (or other Nut/Seed Butter of your choice!)

• 1/4 Cup Sisters Maple Syrup

• 1/3 Cup Apple Sauce

• 1/2 Cup Large Banana (the riper the better!)

• 1/2 Cup Sisters Dried Strawberries

• 1/2 Cup Sisters Dried Black Currants

• 1/4 Cup Ground Flaxseed

Directions

1. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine all of the ingredients into a large bowl. Mix well until all of the ingredients are combined into a thick, heavy dough.

3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

4. Bake for 20 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

5. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.
   
   Recipe adapted from: Sally’s Baking Addiction Breakfast Cookies