Double Chocolate Chip Breakfast Cookies
-150g rolled oats
-10g flax seeds
-40g cacao nibs
-125g mashed banana
-100g date paste OR maple syrup
-20g cacao powder
-1/4 tsp salt (optional)
-Preheat the oven to 200C.
-In a food processor, combine the oats, flax seeds. Process until broken down into fine pieces but not quite flour.
-Add the mashed banana, date paste, cacao powder, and salt (optional). Process until combined into a sticky dough.
-Using a spoon, scoop out about 2 tbsp worth of dough per cookie. Place on a baking sheet lined with parchment paper and press to flatten slightly and mold them into your cookie shapes.
-Bake for 10-15 minutes at 200C, or until the bottom edges are golden brown.
-Cool for at least 15 minutes, then enjoy!