Breakfast Cookies

Ingredients

• 2 ripe bananas
• 2 tbsp almond kernels (15 g each)
• 120 g tender rolled oats
• 2 tbsp sunflower seeds (15 g each)
• 1 tsp cinnamon
• 1 tbsp white almond butter (15 g)
• 1 tbsp rapeseed oil (heat‑stable)

Instructions

1. 1.

   Peel the banana, place it in a bowl and mash with a fork. Roughly chop the almonds. Combine the almonds, oats, sunflower seeds, cinnamon, almond butter, and rapeseed oil with the mashed banana and stir until a smooth dough forms.

2. 2.

   Using a tablespoon, drop 12 small dough balls onto a baking sheet lined with parchment paper and gently flatten them slightly.

3. 3.

   Bake the breakfast cookies in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15–18 minutes, until they are lightly browned. Then let them cool completely on a wire rack.