A few years ago one of our incredible REID Facebook group members, Wendy, shared a version of this recipe. After seeing her post, I quickly got into the kitchen (because who wouldn’t want a cookie for breakfast) and they were an immediate hit. While I do not know the origin of the original recipe, we’ve adjusted it to fit our needs over time. While this recipe is gluten-free, grain-free, dairy-free, casein-free, soy-free, etc. you may want to be cautious overdoing it with nuts as they are high in oxalate, contribute to constipation, etc. This recipe is very forgiving and you can easily put your own spin on it to fit your needs. Mild herbs like horsetail, milk thistle, rosehips, etc. can also easily be added. Wendy, if you’re reading this, thank you for sharing!! We love you.
1 Banana (or 1/2 c. Pumpkin/Squash)
1 c. Almond Butter (other nuts/seed butter may be substituted)
1/4 c. Honey
1 tsp. Vanilla Extract (we used homemade with potato vodka)
2 tbsp. Hemp Seed Hearts
1/3 c. Pumpkin Seeds (chopped)
1 c. Unsweetened Finely Shredded Coconut
1/3 c. Raisins (optional)
1/2 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Himalayan Salt
Preheat oven to 350 and line cookie sheet with parchment paper. In a medium bowl, mix together banana (or pumpkin/squash), almond butter, honey, and vanilla extract. Use a fork to mash through any large clumps of banana or almond butter and stir until smooth. Add remaining items and mix until well combined. Scoop roughly 1 1/2 tbsp. of batter for each cookie and place onto lined cookie sheet. Bake for approximately 10 minutes. Adjust cook time based on the size of your scoop.