Breakfast cookies are popping up all over the web on sites that are health conscious. We've seen the photos, but stayed away from the recipes on purpose until we came up with out own. This is our version of this healthy and delicious idea! Hope you like them!
2 cups quick oats
1 tbsp. cornstarch (as binder)
1 large banana
1/2 cup frozen (thawed) pineapple chunks
1/4 cup raw sliced almonds
1 cup coconut milk
1/4 tsp. salt
Thaw the pineapple. In a blender, process the pineapple chunks witht he coconut milk. Scrape into a bowl, add the rest of the ingredients and blend well.
Oil a chookie sheet and drop the mixture of the cookies onto the cookie sheet by large spoonfuls, flattening them with the back of the spoon.
Bake at 375º F for 20 minutes, then flip them over and leave until golden brown.
Yield: About 1 dozen
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