|This picture doesn't do my silver sparkly spatula justice|
|mashed banana, water, chia seeds, sunflower seed butter, apricots, cinnamon, coconut flour and buckwheat flour=amazing goodness|
|I adore them plain=yummy bfast cookies|
|OR add a little honey+water+organic powdered sugar and serve as a dessert|
These aren’t a very sweet cookie; you can increase the honey (or agave) to ¼ cup or even up to ½ cup or drizzle with optional honey frosting to make it more of a treat, or enjoy the recipe as is for a lovely little breakfast. Served best with Earl Grey or Chamomile Lavender tea.
Buckwheat Banana Oatmeal Cookies
yields 16-18 cookies
1 tablespoon ground chia seeds mixed with 1/4 cup water
1 cup regular gluten-free oats
½ cup coconut flour
1/4 cup buckwheat flour
¼ cup sorghum flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped dried organic apricots
1 tablespoon sunflower seed butter (or almond butter)
1 teaspoon vanilla
3 tablespoons honey or agave
1 banana, mashed
2-3 tablespoons filtered water
1. Mix the ground chia seeds with water in a small dish, set aside.
2. In a medium bowl, mix the wet ingredients, and add dry to wet.
3. Fold in chopped apricots last, and add in water as needed if mixture seems crumbly.
4. Form little balls onto a cookie sheet and bake at 350 for 10 minutes.
My friends loved these though my not-as-health-conscious friend slathered the leftover honey frosting on top..and then asked for the leftover frosting to eat plain. So in hindsight, she probably liked the frosting better than the actual cookies. Though the leftover cookies provided a great breakfast and post 7 mile run refuel!