If the mushy texture of oatmeal & you need to take a break, these breakfast cookies are just the right fit! They are packed with just as much fiber from all of the ingredients: oats, flax seeds and chia seeds, and now they come in a pistachio strawberry flavor, so what more is there to ask for?
Make a quick strawberry jam from strawberries, cane sugar and a splash of water, cooked on low heat for about 5 minutes. Set aside to cool.
Add the wet ingredients to a bowl: mashed banana, egg and pistachio cream. I used a 25% pistachio cream from dm that also contained some cane sugar. If you want to use the 100% pistachio cream, the cookies might be a bit less sweet, so consider adding some honey or maple syrup.
Mix in the dry ingredients: rolled oats, flaxseeds, chia seeds, pistachios and a pinch of salt.
Add the cooled down strawberry jam and mix thoroughly.
Bake the cookies in a preheated oven for about 10 minutes at 180°C (356°F), depending on the size of the cookies. Check on the cookies frequently, they burn very quickly.
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