Monday, April 24, 2017

Muffin Top Breakfast Cookies



2 ripe bananas
2 eggs
1/3 cup natural almond butter
1/4 cup of agave nectar
2 cups of cashew flour
1/3 cup of flax seeds
1 cup pecans, chopped
1 teaspoon baking soda
1 1/2 cup blueberries



Preheat oven to 350F
First, mash your banana in a large bowl.
Whisk in the eggs, almond butter, and agave nectar.
Add the cashew flour, flax seeds, chopped pecans, and baking soda.
Whisk everything together.
Fold in blueberries.
Use an ice cream scooper to scoop large cookies onto a lined baking sheet.
Bake for 15 minutes, until golden brown on top.
Allow cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.

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