Gluten-Free Honey-Cinnamon Breakfast Cookies

• 1 cup almond butter
• 2 bananas medium, mashed
• 1 eggs
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 2 1/4 cups quick-cooking oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces dried fruit
• 1 tablespoon ground flaxseed optional

1. Preheat the oven to 350u0b0 F.
2. Line an extra large baking sheet with parchment paper or a silicone baking mat and set aside.
3. Place the almond butter, mashed banana, egg, honey, and vanilla extract in a large mixing bowl. Whisk vigorously until the mixture is smooth and combined.
4. Add the oats, cinnamon, baking soda, and salt to the bowl. Stir with a rubber spatula until the ingredients are well mixed. Fold in the dried fruit and flaxseeds (if using), until they are well-distributed.
5. Allow the mixture to sit at room temperature for 5 minutes. It will thicken slightly.
6. Form the cookies by spooning 16 mounds of the oat mixture onto the baking sheet. Use slightly damp, clean hands to round the edges of each mound. Do not flatten.
7. Transfer the baking sheet to the middle rack of the preheated oven.
8. Bake the cookies for 10-13 minutes, until they are puffy on top and golden at the edges.
9. Remove the baking sheet from the oven.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before serving.

almond butter, bananas, eggs, honey, vanilla, quickcooking oats, cinnamon, baking soda, salt, fruit, ground flaxseed

Taken from www.yummly.com/recipe/Gluten-Free-Honey-Cinnamon-Breakfast-Cookies-9029515 (may not work)