Blackstrap Molasses Breakfast Cookies
Something I see SO often in my practice is mineral deficiency. What we used to get from our produce that was grown in rich soil has now been depleted, and our filtered water is devoid of beneficial minerals like manganese, selenium, calcium, magnesium, and more. Why does this matter? Our body systems need minerals to fuel reactions- your thyroid needs selenium, zinc, iodine, and iron to keep your energy and metabolism humming. Minerals are essential for hormonal harmony and nutrient absorption in your gut!
And while a quality multivitamin/multimineral is great, I always prefer to incorporate food-first solutions! Enter blackstrap molasses: packed with calcium, iron, magnesium, potassium, selenium, and manganese, this unsuspecting ingredient is a mineral powerhouse. Oh… and it’s a sweet treat! 😉
INGREDIENTS:
1 ripe banana mashed
½ cup creamy peanut butter
¼ cup blackstrap molasses
1 tsp. vanilla extract
1 ¾ cups gluten free rolled oats
½ tsp. baking soda
¼ tsp. salt
¾ cup chopped roasted peanuts
INSTRUCTIONS:
Preheat the oven to 350° and line baking sheets with parchment.
In a large mixing bowl, mix all ingredients until well combined.
Drop mixture by rounded tablespoonfuls onto baking sheet.
Bake for 8-10 minutes. Remove from oven and transfer to cooling rack. Allow to cool completely before enjoying!
