Eat-The-Rainbow Morning Cookies. This name is soo cute but i will call it new year cookie. My this new year start with it as the my new year will full with the color of rainbow. This have all color of rainbow.
My talented Baker Megan is expert in creating new recipe and this one is exact what I love to eat.
Baking Scientist- Megan
Website –https://www.sweetsyoucaneat.com
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Photos by Brian Byllesby
Let’s start with the recipe now!
Rainbow Cookie
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Passive Time | 60 minutes |
| Servings |
people
|
- 1 cup Oats
- 1 cup shredded coconut
- 1 cup Almond flour
- 1/2 cup pumpkin or sunflower seeds
- 1/4 cup Ground flax seed
- 1 teaspoon cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon Salt
- 1.5 cup 4 extra ripe bananas (1.5 cups)
- 1/2 cup olive oil
- 1/2 cup Maple syrup
- 1/2 cup Candied ginger
- 1/2 cup grated raw beets
Ingredients
Wet
|
|
- Preheat the oven to 350ºF/180ºC. Prepare two cookie sheets with a liberal spray of coconut oil.
1.In a large bowl combine oats, coconut, almond flour, flax seed, cinnamon, ginger, baking powder and salt. Stir together until well mixed.
2. In a separate bowl combine bananas, olive oil and maple syrup.
3.Mix well into a smooth, thick batter (some banana chunks can remain).
4. Add the dry flour mix into the wet dough and stir to combine. Fold in chopped candied ginger and grated beets.
5. Drop 2-tablespoon-sized cookie balls on the prepared baking sheets about 1 inch (2,5 cm) apart.
6. Bake 18 minutes or until the cookies are golden on the tops and start to brown the bottoms.
7. Store in an airtight container in the refrigerator for 3 days or the freezer for up to 2 months.
Eat and serve to loved once. Wait for the next recipe .
