Megan's Almond Butter and Jelly Breakfast cookies

Almond Butter and Jelly Breakfast cookies

Megan’s ABJ Breakfast Bars

1 cup almond butter(or your favorite nut butter)

1/2 cup berries(I used strawberries but you can use what you have)

1 small over ripe banana

1/3 cup flax seed meal

1/3 cup hemp hearts

2/3 cup chickpea flour

1 tsp baking powder

1/2 tsp Himalayan sea salt

1/2c fruit preserves(pick your fave, I used Four Fruits from Bonne Maman)

Preheat oven to 350°F. Line baking sheets with parchment paper for easy clean up.

Add nut butter, berries, mashed banana, and preserves to a bowl.

Add flax, hemp, and chickpea flour, baking powder, and salt.

Bake for 17 to 20 minutes, until the tops are golden brown. Allow to cool completely on the baking sheet before serving. (Cookies can be stored at room temperature in an airtight container for up to 5 days.)

MS

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