Tosha Larios Pear & Oat Breakfast Cookie

Ingredients

1. 2 eggs
2. 1 medium banana
3. 1 medium pear
4. 1 ½ cup rolled oats
5. ½ cup whole wheat flour
6. ½ cup chopped walnuts
7. ⅓ cup maple syrup
8. 3 tbsp coconut oil, melted
9. 2 tbsp chia seeds
10. 2 tbsp flaxseed meal
11. 1 tsp cinnamon
12. ¼ tsp nutmeg

Directions

1. Preheat the oven to 350°F. In a large mixing bowl, mash the banana until smooth. Add eggs, maple syrup, and coconut oil and whisk until well combined. Dice pears into small pieces, discarding the core.
2. Fold in pears, rolled oats, whole wheat flour, walnuts, chia seeds, flaxseed meal, cinnamon, and nutmeg. Stir until a sticky dough forms.
3. With a lightly oiled ¼ cup measuring cup, spoon the dough onto a baking sheet lined with parchment paper. Gently press the cookies with the back of the measuring cup to flatten. Bake for 18-22 minutes, or until the cookies are lightly toasted and golden, and the pears are tender. Allow to cool before serving. Store cookies refrigerated in an air-tight container, and enjoy within 5 days!