When my kids think of spring, they think of the outdoors and all the beautiful flora it brings and all the delicious seasonal fruits! These cookies are an easy sell to any kids that like strawberries for breakfast and school snack!
Spring Strawberry Breakfast Cookies
1 1/2 cups quick oats (or rolled oats puled in a processor to a quick oat consistency)
1 cup tigernut flour (I use Gemini Brand)
3 tablespoons maple syrup
2 bananas, mashed
1/4 cup non- dairy milk
1 tablespoon chia seeds
1 tablespoon coconut oil, melted
1 teaspoon baking soda
1 teaspoon baking powder
few shakes, cinnamon
3-4 strawberries, chopped tiny
Preheat oven to 350. Blend or mash banana. Mix dry ingredients and wet ingredients into separate bowls and then mix together. Mix well to incorporate. Add strawberries. Let batter sit 5-10 minutes to firm up. Using an ice cream scoop, scoop one spoonful of batter at a time onto a parchment lined tray. Cook 15-17 minutes until golden on the bottom. The cookies may still be soft, so do not touch them until cooled. Alternatively you can pour the batter into silicone cupcake molds to make muffins and cook a few extra minutes. I can't decide which way I like best!