Maitake Mushroom Breakfast Cookies – GF, Egg-Free, Dairy-Free, Vegan

Maitake Mushroom Breakfast Cookies – From:  Hopie’s Kitchen

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 15-20 cookies

HostDefense Maitake Extract Full 2000x 225x300 - Maitake Mushroom Breakfast Cookies - GF, Egg-Free, Dairy-Free, VeganIngredients

    • 3 large bananas very ripe
    • 1/2 cup peanut butter (I used almond butter)
    • 4-5 drops of SweetLeaf Stevia Drops in Vanilla Creme
    • 2 cups quick-cooking oats – I like to use Steel Cut quick cook oats
    • a pinch or two of salt
    • 1/4 cup dried blueberries
    • 4 squirts of Maitake Mushroom Extract from Host Defense -or whichever mushroom you like!

Instructions

  • Preheat oven to 350 degrees F.
  • Peel bananas and mash in a medium mixing bowl. Add the rest of the ingredients, excluding blueberries.
  • Fold in the blueberries.
  • Cover a cookie sheet with parchment paper or silpat.  Drop approximately 20 tablespoon-size spoonfuls onto a cookie shape and flatten with a spatula.
  • Bake for 15 minutes, until cookies have set and are just beginning to lighty brown. Let cool for 5-10 minutes and then remove from cookie sheet.
  • For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.
81001367 2634773569895252 6451291318135029760 n 225x300 - Maitake Mushroom Breakfast Cookies - GF, Egg-Free, Dairy-Free, Vegan

Maitake Mushroom Breakfast Cookies

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