Breakfast cookies with Coco or Almond dip

Time to prepare: 10 minutes preparation, 15 minutes in the oven.

Needed: Baking paper, preserving jar


For the cookies:

  • 2 ripe bananas
  • 3 tbsp. peanut butter, with crunch (pieces of nuts)
  • 2 tbsp. agave syrup
  • 1 tsp. vannila extract
  • 100 g quinoa flakes
  • 120 g oatmeal
  • 1 tsp. cinnamon
  • ½ tsp. sea salt
  • 4 tbsp. raw cocoa nibs

For the dip:

  • 125 ml Abbot Kinney’s Coco Start or Almond Start

How to make it:

  • Preheat the oven at 180 degrees and put some baking paper in it.
  • Squash the bananas with a fork in a big bowl. Then add the other ingredients and knead until you have well mixed dough.
  • Divide the dough into 10 equal parts and roll it firmly in your hands until you have a ball. Then flatten the dough a bit to create the cookie shape.
  • Lay the cookies on the baking paper and put them in the oven for 14-16 minutes, until the edges have a nice brown colour.
  • Let the cookies cool completely and save them in a preserving jar.