Oatmeal Breakfast Cookies
Makes 9 cookies
1 large overripe banana, peeled and halved (using an overripe banana results in better flavor and texture)
½ cup crunchy almond butter
¼ cup Grade B pure maple syrup or clover honey
1 teaspoon pure vanilla extract
½ cup finely diced dried apricots
¼ cup chopped dried cherries
1/8 teaspoon fine sea salt
2 cups rolled oats
2 tablespoon golden flax seeds, finely ground
1 teaspoon ground cinnamon
1. Spray a muffin tin with nonstick spray. Set aside.
2. Put the banana in a medium bowl and mash, using a potato masher or fork, until smooth. Add the almond butter, maple syrup and vanilla and whisk until smooth. Stir in the apricots, cherries and salt and let sit for 5 minutes. Add the oats, flax and cinnamon and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 8 hours.
3. Preheat the oven to 350°F. Divide the batter among 9 muffin cups and, using a smaller ramekin or your fingers, press the center of the batter down and press the sides up to form a bowl-like cup.
4. Bake the cookies until golden brown and set, about 12 minutes. Cool in the pan on a baking rack for 10 minutes. Run an offset spatula or butter knife around the edge of the cups and gently remove the cookies. Let cool completely on the baking rack, at least 30 minutes longer.
5. Eat as is, or fill the center with yogurt and drizzle with honey, or serve in a bowl with warm frothy milk, a drizzle of maple syrup and a sprinkle of ground cinnamon.