Banana Bread Oatmeal Breakfast Cookies
by: claire cary
Make your morning a whole lot better with cookies for breakfast! These banana oatmeal breakfast cookies are gluten free, sweetened with just a touch of maple syrup and can easily be made vegan.
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12
Ingredients
Wet
- ½ cup banana puree from about 2 large ripe bananas
- ⅓ cup + 1 tablespoon runny almond butter
- ¼ cup maple syrup
- 1 egg or flax egg
- 1 teaspoon vanilla
Dry
- 1 cup oat flour
- 1 ½ cups quick oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chocolate chip or chopped nuts optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together all wet ingredients in a mixing bowl.
- Add the dry ingredients to the wet and mix together with a wooden spoon.
- Fold in the chocolate chips or nuts if using.
- Use a medium cookie scoop to form the cookies and add to a baking sheet lined with parchment paper.
- They won't spread much while baking, so press down slightly with your fingers to form the shape you want. The dough will be sticky, so it helps if your fingertips are slightly wet.
- Bake for 8-12 minutes. The edges should be golden brown and the center should still feel soft. The will continue to firm as they cool.
Notes
The egg can be subbed for a flax egg to make these vegan. Just combine 1 tbsp ground flax seeds with 2 1/2 tbsp of water. Let thicken then add to the recipe as usual in place of the egg. You can also just add extra banana (about 1/4 cup) instead!
If you don't have a blender, you can just mash the bananas instead of pureeing. Just be sure to use very ripe bananas for the best flavor.
You can use any nut butter in place of the almond butter, just make sure it is on the runny side. If your nut butter is thick, I suggest using closer to 1//2 cup or adding a splash of milk to the dough.
Serving: 1cookie / Calories: 126kcal / Carbohydrates: 18g / Protein: 4g / Fat: 5g / Saturated Fat: 1g / Fiber: 2g / Sugar: 5g
