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Thursday, January 18, 2018

Breakfast Cookies

SHIRT:: Derek Lam 10 Crosby // JEANS:: Mother (old, but love this pair) // SHOES:: Aquazzura 

I would definitely say in the past year I stepped up my cooking and my baking. I gravitate towards simple, healthy recipes that are not only easy to follow but don't take a long time. After work it's probably the last thing I want to do but if its going to be quick it will be worth it. I bake a lot on Sunday's, I like have a little treat before the week! 

One treat I recently made were Breakfast Cookies, courtesy of Sally's Baking Addiction. I am obsessed with all of her recipes - the pictures alone making me hungry! When I saw these cookies (bonus they gluten free) I thought they would be perfect to bring to work whether it was breakfast or even a little snack. I am pretty straight forward with my breakfast at work ( egg whites &  avocado or oatmeal) so I was leaning more towards having one of these oat bites for a snack. After I made them for the first time,  I put them on our Instagram story and received SO many DM's from you guys I knew I had to make an actual post about them!

See below for the recipe and some pretty kitchen items I am loving right now! Also for my next batch of these I was thinking of adding chocolate chips! 

2 ripe medium bananas - mash!
2 and 1/2 cup old fashion whole rolled oats
1 cup any nut butter ( I used peanut butter only because I hate almond!)
1/2 cup of pecans or walnuts ( I did not use either!)
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup fresh or frozen blueberries

Preheat oven to 325 - line baking sheet with parchment paper
Add everything in a large bowl and mix together
Scoop mounds of dough, about 1/4 each onto baking sheet - this should make 6 so you may need two baking sheets for 12!
The cookies will not spread much in the oven, so gently press down when making the mounds to create a flatter shape
Bake 18-21 minutes until lightly browned on the sides ** my oven at 325 did not bake these well at 21 minutes so I left them in for almost 30** just use your judgement, they are thick so they take longer to cook but are supposed to be soft!
Remove from over and let cool on baking sheet for five minutes before transferring to a wire rack to cool completely
* cookies stay fresh in sealed container for a week and they freeze well for up to 3 months!

xx Kaitlin

Photos By Julia D'agostino

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