Easy Oatmeal Breakfast Cookies
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Ingredients : 3 large bananas , overripe 3 drops Tangerine essential oil 170 g rolled oats 110 g nut butter 40 g chocolate chips , raisins or blueberries
Instructions : 1 . Preheat oven to 175 ° C . 2 . Line a large baking sheet with parchment paper .
3 . Place bananas in a large mixing bowl and partially mash with a fork .
4 . Add Tangerine essential oil and continue until fully mashed .
Depending on how large you like your cookies , roll two to three tablespoons of dough into balls and place them , evenly spaced , on your lined cookie sheets . ( A small cookie scoop works well too !)
6 . Using the back of a spoon or measuring cup , slightly flatten each cookie . ( These cookies will not spread in the oven ).
7 . Bake for 10 – 12 minutes or until slightly golden . Cool on the cookie sheet for approximately 10 minutes before transferring to a wire rack to cool completely .
8 . Store in the refrigerator for up to a week or freeze for up to two months .
These easy oatmeal breakfast cookies are simple to tailor to your liking by swapping ingredients and trying new combinations .
5 . Add in rolled oats , nut butter and chocolate chips or raisins and mix well . ( If using blueberries , wait until the mixture is fully combined , then stir in with a spatula ).
* Consult individual labels for ingredients , warnings and instructions for use . 2022 EUROPE LIVING MAGAZINE
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