Team FD Race Day Breakfast Cookies

Team FD Race Day Breakfast Cookies
1 1/2 cups quick cooking rolled oats
1/2 cup spelt flour
or other whole grain or gluten free blend
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp himalayan pink salt
+ more for tops (coarser grind)
1 tsp cinnamon
1/2 cup lightly crushed walnuts or pecans
1/4 cup dried cranberries
1/4 cup hemp seed
1/2 cup dark chocolate chips
non-dairy, vegan - Enjoy Life
2 medium ripe bananas
1/3 cup pumpkin puree
1/2 cup almond butter
2 tbsp melted coconut oil
1 tsp vanilla extract
3 Tbs honey
1 Tbs fresh ginger root
A power packed on-the-go breakfast, this 'smart cookie' is full of all natural energy sustaining ingredients! I wrote this recipe for the NYC marathon. It's a long way just to get to the start line and these are good pre-race fuel.
Place all dry ingredients in a large bowl and combine well.
Place remaining wet ingredients in another bowl and use a masher or wire whisk to crush the bananas and combine the wet ingredients evenly.
Add wet ingredient to dry ingredients and stir just until it forms a homogenous mixture.
Use a 1/4 cup measure or scoop to form cookies, place on parchment lined baking sheet and flatten to make uniform.
Sprinkle tops of cookies with a bit of coarse himalayan pink salt. Bake at 350F for about 12 minutes or until firm.
These cookies freeze well and you can toss one frozen in to a lunch bag or hiking pack to defrost for a mid-day energy boost.

Every ingredient in this cookie serves a purpose. Whole grains provide complex carbohydrates needed for sustained energy. The almonds and hemp seed balance with just enough protein. Bananas, honey and cranberries provide simple sugars for instant energy. A handful of chocolate chips gives a little caffeine advantage. Fresh ginger helps to settle your belly from those pre-race jitters as well a cinnamon which also aids as an anti-inflammatory. A bit of healthy fat in the coconut oil and little dose of himalayan salt to replenish electrolytes.